My foolproof all in one sponge traybake

This batter can be used for tiered cakes, cupcakes, loafs, traybakes, and can be adapted for an endless amount of flavour combinations...the only thing holding you back is your imagination

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 180°C (fan) and grease and line whatever tin you're using (loaf tin, muffin tin etc)

Step 2

Into a bowl add all of your ingredients (this is an all in one so no need to cream butter and sugar!) Here add any extra flavourings - extracts, dried lavender, lemon juice, poppyseeds, use your imagination!

Step 3

Beat until just combined with an electric whisk or balloon whisk, careful not to overmix

Step 4

Pour batter into tin or divide into the muffin tin, and into the oven for 15-20 minutes depending on how thin spread your batter is. Check it is done by poking a knife or skewer into the middle and checking if it comes out clean.

Step 5

Remove from oven and let cool completely (if as cupcakes let cool for 5 mins then remove and place on a wire rack)

Step 6

For a buttercream, sift the icing sugar, add the butter, and whisk until smooth and fully combined. Switch out 25g of the icing sugar for cocoa powder for a chocolate buttercream, or add fruit juices or zest - it's totally customisable

Step 7

For a glace icing, sift the icing sugar and mix in the liquid - here it's milk but could also be a fruit juice, curd or water - a little at a time. You may want to add more or less than 50ml depending on your desired consistency

Step 8

Decorate your cakes with the icing of your choice by piping, drizzling, or just smushing it on with a knife, and add sprinkels, herbs, zest or anything else you fancy. This whole recipe can become completely unique to you.