Cake recipe for school dinner

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Cal / Serv:
210

Makes:

24


portions

Preparation time:

0

hours

15

minutes

Cooking time:

0

hours

25

minutes

Total time:

0

hours

40

minutes

225 g

unsalted butter, softened, plus extra for greasing

4


large eggs, lightly beaten

Decorate

300 grams

icing sugar, sifted

2 tbsp.

hundreds and thousands or other edible vermicelli

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  1. Preheat the oven to 180 ° C (160 ° C hot air) 4. Butter and line a baking or roasting tin 20.5 x 30.5 cm with baking paper.
  2. In a large bowl, using an electric hand whisk, beat together butter and powdered sugar until light and fluffy. Gradually add the eggs, beating well after each addition. If the mixture seems to be starting to curdle, add 1 tablespoon of flour. Stir in the vanilla and milk. Using a large metal spoon, stir in the flour (remaining).
  3. Scrape into prepared pan, smooth to even out, and bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Carefully remove from pan and let cool completely on a wire rack.
  4. Once the cake has cooled completely, remove the parchment paper and transfer it to a board. Combine icing sugar in a bowl with 41/2 tablespoons of water, until smooth. Spread the icing on top of the cake and decorate with sprinkles. Let stand 15min then cut into squares and serve.

Tidy:


Store in an airtight container at room temperature for up to 3 days

Per portion:

  • Calories: 210
  • Proteins: 2g
  • Total fat: 9g
  • Saturated: 5g
  • Carbohydrates: 30g
  • Total sugars: 23g
  • Fiber:

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