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Vanilla Slab Cake

These evoke memories of my childhood. I know school dinners are often thought of with horror but the puddings where a whole different matter!!! 

For another school classic click HERE

180g or Stork butter or unsalted butter, softened
230g caster sugar
4 med eggs, beaten 
230g self-raising flour
25ml full-fat milk 
1/2 tsp baking powder

200g icing sugar

You will also need an 8x10 baking tray, buttered and lined with baking parchment.

Preheat the oven to 170c

Cream the butter and caster sugar together until pale, light and fluffy, this is easiest in a free-standing mixer or by using an electric hand-whisk. Gradually add the beaten eggs, mixing well between each addition. Sift in the flour and baking powder mix to combine. Add the milk and mix.

Spoon the mixture into the prepared tin and spread level using a palette knife. 
Bake on the middle shelf of the preheated oven for about 35-45 minutes, or until well risen, golden and a wooden skewer inserted into the middle of the cake comes out clean. If the cake begins to colour to quickly cover lightly with foil. 

Remove the cake from oven and leave to cool completely. Mix the enough water with the icing sugar to form a thickish spreadable paste. Spoon over the cold cake, use a palette knife to spread over the top of the cake and so that some drips run down the sides. Sprinkle with sprinkles, leave to set for at least an hour before cutting into squares. 

For AGA owners, bake on the bottom set of runners, use the cool shelf half way through the bake and cover with foil if browning too quickly. Keep an eye on it after 25 minutes. 

Add the finely grated zest of either a lemon, lime or orange to the batter and use the juice instead of water to make the icing.

Add coconut to the cake batter and mix the icing sugar with a little coconut milk.

Swirl 4-5 tsps of peanut butter onto the top of batter (if very thick heat a little in the micro before swirling) once in the pan, then dot with tiny dots of  raspberry jam.