Sourdough School Cake

This ‘old-school’, nostalgia inducing traybake is really simple to make, totally delicious and a hit amongst adults and children alike.

You can choose to top the vanilla sponge with whatever you like. We chose the classic icing glaze with lots of sprinkles and strawberry jam with desiccated coconut.

Serve this on its own or with warm custard to be transported back to the good old days…!

Ingredients (makes 16 portions)

It is important to have all of your ingredients at room temperature to stop your cake from splitting.

  • 250g Baking Margarine or Unsalted Butter

  • 250g Caster Sugar

  • 200g Plain White Flour

  • 100g Sourdough Starter Discard

  • 10g Baking Powder

  • 4 Medium Eggs

  • 1tsp Vanilla Extract

  • Pinch of salt

  • Toppings (think icing, jam, sprinkles…)

Method

Step 1)

Preheat your oven to 180°C / 160°C Fan.

Line a 23cm x 30cm (9” x 12”) baking tin with non-stick baking parchment.

Step 2)

Add your margarine/butter and sugar to a large mixing bowl and beat together using a hand-whisk, electric whisk or stand mixer with the whisk attachment until fully combined.

Step 3)

In a separate bowl or jug, lightly beat together your eggs.

To this, add your sourdough starter and vanilla extract. Mix to combine.

Add this to your margarine and sugar mix and beat together.

If the mixture splits at this stage, don’t worry! It will come back together when you add the flour.

Step 4)

Into your mixture, sift your flour, salt and baking powder. Fold the dry into the wet mixture until all ingredients are fully incorporated and you have a cake batter.

Step 5)

Pour your cake batter into your baking tin and spread it out, levelling it off as much as possible. Give your tin a couple of taps on a hard surface to help level your mixture and get rid of any bubbles.

Step 6)

Transfer your tin to the oven and bake for 40-50 minutes until risen, golden and an inserted skewer comes out clean.

Once cooked through, remove from the oven and allow to cool a little before transferring to a cooling rack.

Allow to cool completely before decorating.

Once decorated, cut into 16 portions and enjoy!

Thank you so much for stopping by and visiting our site.

As always, feel free to comment with any questions and to share your creations with us on Instagram using the hashtag #mymelrose.

Happy baking,

Jenny x

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