During lockdown it seems as if we’ve all turned to baking, drinking endless amounts of alcohol and binge eating out of boredom. I’d say I tick all three of those boxes, and I’ve started to become quite the gin connoisseur. But what better way to pass some time than to make a delicious, soft vanilla sponge with melt in the mouth buttercream, and of course, sprinkles! Hello, easy peasy traybake!
You will need:
(For the traybake sponge)
200g of butter/margarine
175g of caster sugar
1 teaspoon of vanilla extract
Three medium eggs
200g self raising flour
(For the topping)
280g of icing sugar
140g of butter, softened
1-2 tablespoons of milk
1/4 teaspoon of vanilla extract
Sprinkles and lots of them!
This traybake is better off baked in a rectangular tin which isn’t too deep and it needs to rise evenly. My tin measured 32 x 19cm.
Firstly, preheat your oven to 160 degrees/140 degrees fan/ gas mark 3. Take your tray and line it with some greaseproof paper and ensure it’s cut to size.
Cream together the butter and sugar until light and fluffy. Keep doing this for a few minutes to ensure a consistent mix.
Next, add your eggs, mix thoroughly after each egg. Pop in your vanilla extract and sift in the flour, stirring until all of the ingredients have combined fully.
Pour your cake mixture into the prepared baking tray and even it out with a spatula. Ensure there are no major air bubbles.
Pop into the oven for 25-30 minutes, but keep checking on the cake until it turns golden brown and a skewer comes out clean in the middle of the cake. (While this is cooking away, go ahead and get a spoon to eat all that cake mixture!) Once ready, place the cake on a wire rack so it can cool.
Once your cake has cooled completely, it’s time to get on with the best part, BUTTERCREAM! Take your butter and beat it in a large bowl until nice and soft, then add half of the icing sugar. Keep mixing until incorporated and then add the rest of the icing sugar and one tablespoon of milk, the vanilla extract and beat the mixture until creamy and smooth. Beat in the remaining milk if you feel the mixture needs to be more loose.
Take your spatula and smooth the buttercream evenly on top of the cake. Take your sprinkles and get creative. Cut into squares and eat eat eat!
Perfect with a cup of tea or a crisp icy lemonade while you sit out in the sun. Not only is this traybake extremely easy, it’s also delicious and wonderful for any occasion. Lockdown isn’t so bad after-all!
If cheesecake is more your thing, why not go and check out my no-bake custard cream cheesecake?