Birthday Cake Traybake
Who said a cake had to be circular? Round cakes are notoriously difficult to portion, so why not make this mixture which is designed as a traybake instead
SERVES
12
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
25
MINUTES
Ingredients
150g butter
150g caster sugar
3 medium free range eggs
1 tsp vanilla extract
150g plain flour
1 tsp baking powder
For the bruttercream
120g unsalted butter, at room temperature
250g icing sugar
1 tsp vanilla extract
1 tbsp milk (optional)
Method
Preheat your (fan) oven to 170°Ce. Line an 8â x 8â baking tin with greaseproof baking paper.
In a large bowl beat the butter and sugar until they are light and fluffy.
Add the eggs one by one, beating after each addition to make sure they are well combined. If the mixture starts to curdle, add a tablespoon of flour.
Pour in the vanilla extract, mix for a minute until itâs mixed into the batter.
Finally, add the flour and baking powder, beat lightly until it becomes a pale, smooth mixture. Pour the cake mixture into the pre-lined baking tin, no need to smooth out the edges this will happen naturally during the baking process.
Bake for 20 minutes until golden brown on top.
Whiie the cake is baking make your buttercream icing. Beat together the butter and icing sugar until pale and fluffy.
Add the vanilla extract and beat again before icing the cake. If you find that the icing is a little stiff, add 1 tablespoon of milk and beat to make it lighter.
Remove cake from the oven and allow to cool before icing with buttercream and sprinkles or jam and toasted coconut.
