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45Total Time
15Prep Time
30Bake Time

Union Jack Tray Bake

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About the bake

This tray bake would be a centrepiece for any great British celebration. This recipe is taken from British Baking in 2012, the Baking cookery book.

45Total Time
15Prep Time
30Bake Time


  1. Step 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.

  2. Step 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.

  3. Step 3:

    Add the eggs one at a time, adding a spoonful of the flour if the mixture starts curdling.

  4. Step 4:

    Fold in the remaining flour with a metal spoon until you have a soft, smooth cake mix.

  5. Step 5:

    Stir in the vanilla extract. Carefully fold in the raspberries.

  6. Step 6:

    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.

  7. Step 7:

    Cool in the tin and then transfer onto a cooling rack and leave to cool completely.

  8. Step 8:

    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 kitchen will be covered with a layer of it!

  9. Step 9:

    Add a little milk and beat the mixture until creamy and smooth. Spread the butter icing over the top and sides of the cake.

  10. Step 10:

    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.


  • For the cake

    • 300g Butter (unsalted) (softened)
    • 300g Silver Spoon White caster sugar
    • 6 Egg(s) (free range) (medium, beaten)
    • 300g Self-raising white flour
    • 1 tsp Nielsen-Massey Vanilla Extract
    • 150g Raspberries
  • For the topping

    • 200g Butter (unsalted)
    • 450g Silver Spoon Icing sugar
    • 1 tbsp Milk (whole)
    •  Strawberries
    •  Blueberries
    •  Raspberries

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