Vanilla Traybake cake

 

Ingredients

For the traybake cake

• 300g/10½oz unsalted butter, softened, plus extra for greasing
• 300g/10½oz caster sugar
• 6 free-range eggs
• 300g/10½oz self-raising flour
• 1 tbsp vanilla extract
• 2 tbsp milk

For the buttercream icing

• 350g/12oz icing sugar
• 175g/6oz unsalted butter, softened
• 2 tsp vanilla extract
• 2 tbsp milk
• crushed malted milk balls, sprinkles or other chocolates, to decorate

Method

1. Preheat the oven to 180C/160C Fan/Gas 4.

2. Grease a 30x20cm/12x8in rectangular cake tin with butter. Line the tin with baking paper.

3. In a large bowl, cream together the butter and sugar using an electric whisk until the mixture is pale and fluffy. Add the eggs one at a time, mixing until the egg is completely incorporated into the batter before adding the next. Add a tablespoon of flour if the mixture curdles.

4. Stir in the vanilla extract and fold in the flour using a large metal spoon, stirring until no traces of flour are visible. Gently stir in the milk to loosen the mixture.

5. Spoon into the prepared cake tin, spreading evenly with a spatula. Make a slight dip in the centre with the tip of the spatula.

6. Bake for 35 minutes, or until the cake springs back when the centre is pressed gently with a finger. Remove from the oven and take the cake out of the tin after 10 minutes. Place on a wire rack to cool completely.

7. To make the buttercream icing, sift half the icing sugar into a bowl with the softened butter and beat until light and fluffy. Beat in the remaining icing sugar, vanilla extract and milk.

8. Place the cake upside down onto a cake board. Using a palette knife or spatula, spread the icing over the cake and down the sides. Decorate with the chocolate.

https://www.bbc.co.uk/food/recipes/traybake_cake_28789