Silver Spoon

Union Jack Tray Bake
Tried and tested

Union Jack Tray Bake

Recipe Submitted By: bakingmad

This tray bake would be a centrepiece for any Great British celebration whether it be a Diamond Jubilee street party or gathering to watch the opening of the 2012 Olympics.

This recipe is taken from British Baking in 2012, the Baking Mad.com cookery book available in Sainsbury's from 9th May while stocks last.

Preparation Time 15 minutes
Baking Time 30 minutes
Portions 15
Skill Level Easy
Average Rating 5 stars
 

Union Jack Tray Bake Ingredients

300 grams Unsalted Butter (softened)
300 grams Caster Sugar (Silver Spoon Homegrown) Caster Sugar (Silver Spoon Homegrown)
6 Free Range Eggs (medium, beaten) Free Range Eggs
300 grams Self Raising White Flour (Allinson Nature Friendly) Self Raising White Flour (Allinson Nature Friendly)
1 tsp Vanilla Extract (Nielsen Massey) Vanilla Extract (Nielsen Massey)
150 grams Raspberries
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Additional Ingredients

For the topping

200 grams Unsalted Butter
450 grams Icing Sugar (Silver Spoon Homegrown) Icing Sugar (Silver Spoon Homegrown)
1 tbsp Milk
Strawberries
Blueberries
Raspberries
 

This recipe uses

  • Caster Sugar (Silver Spoon Homegrown)
  • Free Range Eggs
  • Self Raising White Flour (Allinson Nature Friendly)
  • Vanilla Extract (Nielsen Massey)
  • Icing Sugar (Silver Spoon Homegrown)

How to make Union Jack Tray Bake

  • Click on the text to highlight the different stages as you go along,
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  1. Heat the oven to 180°C, fan oven 160°C, Gas Mark 4. Grease a 30 x 25cm tin and line with baking paper. method tip
  2. Place the butter in a large mixing bowl and add the sugar. Beat together with an electric mixer until the mixture is light and fluffy. method tip
  3. Add the eggs one at a time, adding a spoonful of the flour if the mixture starts curdling. Fold in the remaining flour with a metal spoon until you have a soft, smooth cake mix. Stir in the vanilla extract. Carefully fold in the raspberries.
  4. Spoon the mixture into the cake tin and bake for 25-35 minutes until golden and risen. Since this cake is long and wide make sure you check the cake is cooked through by inserting a skewer in the middle of the cake and when it is ready it should come out clean. method tip
  5. Cool in the tin and then transfer onto a cooling rack and leave to cool completely. method tip
  6. For the topping: beat together the butter and a quarter of the icing sugar in a large bowl until soft. Add the remaining icing a little at a time and beat until smooth. Do not add too much icing sugar at a time else your kicthen will be covered with a layer of it!
  7. Add a little milk and beat the mixture until creamy and smooth. Spread the butter icing over the top and sides of the cake. Find a picture of the Union Jack flag and recreate the pattern using a selection of sliced strawberries, blueberries and raspberries, leaving the white butter icing exposed to create a white line.
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Reviews

Read all reviews (2) | Average rating: 5 stars

"I made this cake for the Jubilee and it was a real hit, I was asked for the recipe numerous times. It tastes quite sweet but the sponge is beautifully light. I used tinned raspberries in the sponge and it worked really well as the fruit broke down. I can really recommend this recipe, just leave out the union jack on top. "

29-06-2012 | Author: Alli46 | 4 stars

"Tastes gorgerous and very easy to make."

07-05-2012 | Author: cherry75 | 5 stars

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