Cooking With Bibi Aysha
Date: Thursday, 15 January 2026
Recipe of the week:
CLASSIC SCHOOL CAKE
INGREDIENTS for the cake:
-325g unsalted butter, softened
-350g castor sugar
-6 large eggs
-2 tsp vanilla essence
-325g white flour
-2¹/⁴ tsp baking powder
-¹/² tsp bicarbonate of soda
-¹/² tsp salt
-200g sour cream, full fat at room temperature
INGREDIENTS for the icing:
-400g icing sugar
-4 or 5 tblsp of full cream milk
-Rainbow coloured sprinkles or 100s & 1000s sweets
-pink food colour optional
METHOD for the cake:
1.Preheat oven to 170°C and grease a 9×13 sized baking tin a leave aside.
2.Beat butter and sugar until creamy.
3.Now add the eggs and vanilla essence and continue beating.
4.Now add the sour cream and continue beating.
5.Add the bicarb & baking powder and beat until creamy.
6.Gradually add the flour and beat to form a smooth cake batter.
7.Pour the batter into the greased pan and bake for 45-50 minutes.
8.Leave the cake to cool in the tin for 15 minutes before transferring it onto a cooling rack. Ice only when the cake is completely cool.
METHOD for icing:
1.Sift icing sugar into a mixing bowl then gradually add the milk to form a thick icing.
2.Add food colour if using and beat together.
3.Spoon the thick icing onto the top and sides of the cake then spread evenly using a palette knife.
4.Top with sprinkles or 100s & thousands.
5.Cut into squares.
ENJOY!
