Whipping it Up! Bakewell Traybake

What is a Traybake

Traybakes (also known as sheet cakes) are speedy, easy, and fun to make. Snack on a healthy oat and nut breakfast bar, indulge in a batch of delicious black forest brownies or impress your guests with our delicious Bakewell Traybake

If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders click here.

Check more recipes out here.

Ingredients

Cake Sponge:-

1. Place 250g whipping it up! mixture and 150ml water into a Grease free clean mixing bowl using a whisk attachment, whisk until stiff peaks are formed.
2. Line a brownie tin with greaseproof paper 
3. Mix the filling ingredients together in a bowl
4. Beat the butter in a clean mixing bowl until light and fluffy, add flour and bicarbonate of soda until combined.
5. Add a 1/4 of the Whipping It Up! mix to the filling, fold in.
6. Add one 1/2 of the remaining Whipping It Up! to the butter and flour mix, beat in for 20 seconds then fold the remaining 1/2 gently.
7. Take 1/2 of the cake sponge mix cover the lined tin.
8. Cover with the filling evenly,then cover with the rest of the cake sponge mix.
9.  Sprinkle over the flaked almonds and bake for 25-30 minutes until golden.
10. Leave to cool in the tin for 10 minutes before removing and slicing.

Serve with custard or cream or enjoy just a slice on its own.

Top Tips

Eat within 3 days, store in a cake tin or airtight container.

Pastry

If you want to add a pastry bottom to the Bakewell Traybake follow these instructions below.

• 200g Plain Flour
• 100g Unsalted Butter
• Pinch of Salt
• 2 Tsp Caster Sugar
• 25ml of Cold Water

Preheat the oven to 160C Fan, Add the plain flour, salt and butter to a bowl and combine with your fingertips till you get a breadcrumbs texture.

Add in the sugar and stir in then add a little of the water at a time and stir with a knife, bring together in a dough.

Roll out to the thickness and size of the tin you are using, I’m using a 8×8 inch Traybake tin. Place inside the tin and push into the edges, use a knife to neaten the edges so you have a crust around the edge. Prick with a fork all over. Put in the fridge for at least for 10 minutes.

Place a piece of parchment paper inside the tin on top of the pastry and add baking beans inside, bake for 5-8 mins. Once part baked remove the beans and paper and place back in the oven for 5 mins to colour up a little, then continue with the recipe add the sponge and bake for the above time the same, the pastry will continue to cook with the sponge.