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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 Mad.com cookery book.

45Total Time
15Prep Time
30Bake Time
15Serves
Easy

Method

  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.

Ingredients

  • 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 Icing sugar
    • 1 tbsp Milk (whole)
    •  Strawberries
    •  Blueberries
    •  Raspberries

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