Union Jack traybake

Name: Union Jack traybake
Ingredients: 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; 200 g unsalted butter; 450 g icing sugar; 1 tbsp whole milk; strawberries; blueberries; raspberries

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

A very British Union jack traybake, light and fruity, just right for summer.

In the run-up to the return of The Great British Bake Off, we're celebrating all things British! We've whipped up a Great Britsh trifle and baked a Royal Victoria Sponge, and today we have a Union Jack traybake to add to the list!

Find more yummy traybake recipes here!

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Servings

Ingredients

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
strawberries
blueberries
raspberries

Instructions

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.