Old school tray bake - with a twist

Name: Old school tray bake - with a twist
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: British, European
Ingredients: 200g butter or margarine; 130g granulated sugar; 4 eggs; 200g self raising flour; 1tsp baking powder; 50mls milk; 1tsp almond extract; Jam any flavour; 200g icing sugar; Hundreds and thousands or confetti or strands to decorate

3 steps

Prep:25minCook:45min

An old school favourite of mine.. a sponge cake with an added twist. The twist gives a tastes like a bakewell, which is another one of my favourites.. I chose to add strawberry jam which I sieved to remove the pips. I used almond extract instead of vanilla. If you like bakewell, you will love this tray bake. You can have this with custard if you wish to.. This tray bake is very easy to make and very yummy!

Updated at: Wed, 16 Aug 2023 19:06:30 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories210.8 kcal (11%)

Total Fat10.2 g (15%)

Carbs27.9 g (11%)

Sugars19 g (21%)

Protein2.5 g (5%)

Sodium176.5 mg (9%)

Fiber0.3 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

18 servings

200gbutter

or margarine

130ggranulated sugar

4eggs

200gself raising flour

1 tspbaking powder

50mlmilk

1 tspalmond extract

Jam

any flavour

200gicing sugar

Hundreds and thousands

or confetti, or strands, to decorate

Instructions

Step 1

Heat the oven to 180C/160C fan/gas 4. Butter a 20 x 30cm cake tin and line with baking parchment, (if no baking parchment you can use butter and sprinkle a little flour to the base and sides). Put the butter and sugar in a large bowl and beat with an electric whisk for a few minutes until pale and fluffy. Add the eggs, (add a spoonful of the flour to prevent the eggs from curdling in the mixture) add sieved flour, milk and almond extract and beat again until you have a smooth batter. If mixture appears too thin, add a little more flour.

Step 2

Scrape 2/3 of the cake mixture into the prepared tin, spread right to the corners, add your choice of jam then add the remainder of the mixture and smooth the surface. Bake for 40-45 mins or until a skewer inserted into the centre comes out clean, checking at 5 min intervals if it isn't ready after 45 mins. Leave the sponge to cool on a wire rack.

Step 3

Mix the icing sugar with enough water to make a thick icing. Spread the icing over the cooled cake, then top with lots of sprinkles – the surface should be almost completely covered. Leave for at least 1 hr to set. Cut into squares and serve with hot custard, if you like.