Union jack tray bake - recipe

Union jack tray bake

  • Prepare

  • Serves

  • Cook

  • Skill



For the cake

For the topping

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  1. 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. 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.

    For this step you'll need:

    • 300g Butter (unsalted)
    • 300g Unrefined golden caster sugar
  3. 3

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

    For this step you'll need:

    • 6 Egg(s) (free range) medium, beaten
  4. 4

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

    For this step you'll need:

    • 300g Self-raising white flour
  5. 5

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

    For this step you'll need:

    • 1tsp Vanilla extract
    • Raspberries
  6. 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. 7

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

  8. 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!

    For this step you'll need:

    • 200g Butter (unsalted)
    • 450g Icing sugar
  9. 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.

    For this step you'll need:

    • 1 tbsp Milk (whole)
  10. 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 this step you'll need:

    • Strawberries
    • Blueberries
    • Raspberries

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