This is my go to sponge when there will be a get together and I want a quick crowd pleaser. It’s an all-in-one recipe, so it’s very straight forward. I made this on Friday, it fed 5 adults and 8 kids with plenty left over for sneaky seconds.
This recipe is from Mary Berry’s ‘Baking Bible’, one of my favourite cookbooks. Mary calls it a ‘Basic All-in-one Sponge Traybake’. I added in the Vanilla and shortened the name, but all credit to the Cake Queen.
- 225 g softened butter (I use salted)
- 225 g castor sugar
- 275 g self raising flour (sifted)
- 2 level teaspoons of baking powder (sifted)
- 4 large eggs
- 4 tablespoons of milk
- 1 teaspoon vanilla extract
- 110 g butter at room temp (I use unsalted butter)
- 500 g icing sugar
- 1 tsp of vanilla extract
- 2-3 tbsp of cooled boiled water
- Preheat oven to 180° or 160° fan. Grease a 12 x 9 traybake or roasting tin. Line the base with baking parchment
- Measure all the ingredients into a large bowl and beat until blended. Turn the mixture into the prepared tin and level
- Bake in the pre-heated oven for around 35-40 minutes or until the cake has shrunk from the sides of the tin and springs back to touch. Leave to cool in tin and then turn onto rack.
Buttercream Method: –
- Using a mixer beat the unsalted butter in a large bowl until it’s very soft. Add half the icing sugar and mix on low until smooth.
- Then add the vanilla and the first tablespoon of water. Mix again and continue adding the remaining icing sugar. Mix on a low speed. Repeat process until the water and icing sugar is all mixed in. I normally add 3 tbsp of water but if you want your buttercream stiffer, just add 2 tbsp.
Cover with buttercream when cooled and sprinkle with sweets or decorations.
Some @thecakemum observations/tips:
- It’s worth investing in a brownie or traybake tin. I bought a Wilton one years ago and have used it so much. The one I have is called ‘Wilton Recipe Right Sheet Pan’, how’s that for a mouthful! It’s 13 x 9.5 inches.
- I beat the mixture for 1-2 mins with my mixer
- My oven is very hot, so I check the cake at 25 mins and normally take it out just before 30 mins. Every oven is different so get to know your oven as a few minutes can make all the difference. My oven is 30° hotter than the temp on the gauge, so it’s worth buying a cheap oven gauge to stick inside the oven.
- Post edited in 2020, to add my buttercream recipe – it’s not a Mary Berry one but it’s damn good. The quantity above makes plenty to cover a traybake. Left over buttercream can be stored in the fridge for a few weeks or frozen.
- If I’m bringing the cake to a gathering. I remove it from the tin, peel off the baking parchment and decorate it. I then put new parchment at the bottom of the tin and put the traybake carefully back in the tin. Cover it with clingfilm and off I go – see pic. I cut it when I get to my destination. This saves a lot of hassle, looking for a box or worrying if it it will get damaged on the way.
De (aka thecakemum)
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