The origins of the traditional old school cake recipe can be traced back to the 1980s. A wholesome treat that required only a few ingredients easily found in any household instantly became popular, still remaining an integral part of UK cuisine in modern times. In the early 20th century, it was common for schoolchildren to bring cakes and other treats from home to share with their classmates. However, with the advent of school meals, school cakes became a staple of the school lunch menu. School (vanilla) cakes have remained popular over the years due to their simplicity and affordability. They are filling and satisfying snacks that can be easily made in large batches to feed a large number of students. Additionally, school cakes are often served with a side of custard or cream, which provides added richness and texture.

Here’s my version of an eggless vanilla sponge cake. A delicious yet simple true British vanilla cake with icing and sprinkles – the classic easy bake for everyone to enjoy!

Salwaa’s Cape Malay Cooking

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Ingredients:

1⅓ cups cake / plain / all purpose flour

¾ cup granulated sugar

½ tsp baking powder

Pinch of salt

¾ cup milk

½ cup plain yoghurt

½ cup oil

1 tsp vanilla essence