Union Jack traybake
A Union jack traybake, light and fruity, just right for summer. With the return of The Great British Bake Off, we're celebrating all things British!
Brought to you by Baking Mad
For the cake
- 300 g unsalted butter, softened
- 300 g white caster sugar
- 6 medium free-range eggs, beaten
- 300 g self-raising white flour
- 1 tsp vanilla extract
- 150 g raspberries
For the topping
- 200 g unsalted butter
- 450 g icing sugar
- 1 tbsp whole milk
Preheat the oven to 180°C/Gas Mark 4. Grease a 30x25cm (12x10in) tin and line with baking paper.
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. Add the eggs one at a time, adding a spoonful of the flour if the mixture starts curdling.
Fold in the remaining flour with a metal spoon until you have a soft, smooth cake mix.
Stir in the vanilla extract, then carefully fold in the raspberries. 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 until it comes out clean.
Cool in the tin, then transfer onto a cooling rack and leave to cool completely.
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.
Add a little milk and beat the mixture until creamy and smooth. Spread the butter icing over the top and sides of the cake.
Find a picture of the Union Jack flag and recreate the pattern using a selection of sliced strawberries, blueberries and raspberries, leaving the white buttercream exposed to create a white line.
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