A classic school cake recipe, adapted for the air fryer, is bringing back fond memories of school dinners for many Britons. The dessert, a simple vanilla sponge topped with white icing and colourful sprinkles, is a nostalgic favourite across generations.
Candice Bannister, founder of Candy's Cupcakes, shared her recipe with Express.co.uk. She said: 'The school cake is a favourite amongst many households, as different generations have enjoyed it over the years. The simplicity of the cake makes it so easy to recreate at home and even better when baked in the air fryer too.'
To make the cake, preheat the air fryer to 160°C for five minutes. Beat softened butter and caster sugar until pale and fluffy, then add eggs one at a time. Stir in vanilla extract, then fold in self-raising flour. Add milk to achieve a dropping consistency. Grease a cake tin that fits the air fryer basket, pour in the batter, and bake at 160°C for 20–25 minutes.
Once cooled, make the icing by sieving icing sugar and adding water to create a thick, pourable consistency. Pour over the cake, add sprinkles, and let set before slicing. Bannister suggests adding chocolate chips or pick n mix sweets for a twist.
