Vanilla Tray Bake Recipes

VANILLA TRAY BAKE

Vanilla Tray Bake image

Soft and fluffy vanilla tray bake is an easy buttery sponge, topped with simple icing and sprinkles. Perfect for birthdays or just afternoon tea, this vanilla sheet cake will have you craving more.

Provided by Marie Roffey

Categories Dessert

Time 37m

Number Of Ingredients 10

Ingredients

225 g plain (all-purp) flour ((1 ¾ cups / 8oz))
2 teaspoons baking powder
225 g unsalted butter, softened ((1 cup / 2 sticks / 8oz))
250 g granulated sugar ((1 ¼ cups / 8.8oz))
4 large eggs
¼ cup milk
3 teaspoons vanilla extract
2 cups icing (powdered / confectioners) sugar ((163g / 5.7oz))
8 teaspoons water
2 tablespoons sprinkles

Steps:

FOR THE SPONGE: Preheat your oven to 180C / 350F / 160C fan forced and line a 9x13 baking pan (or lamington pan) with baking paper.
Combine the flour and baking powder in a medium bowl and whisk well to disperse and aerate. Set aside.
In a large bowl, using an electric hand mixer (or the bowl of a stand mixer with paddle attachment) beat together the butter and sugar until pale and creamy. Scrape the sides and bottom of bowl a couple of times during.
Add the eggs, one at at time, beating on low each time until just combined. Scrape around the bowl as necessary. It may look a little split at this point but don't worry - the flour will bring it together smoothly.
Add the milk and vanilla and gently mix through.
Swap to a spatula and gently mix through ⅓ of the flour mixture at a time until it is all just combined. Careful not to overmix.
Tip into the tin and gently spread out into a thin layer, then bake for 20-22 minutes or until a toothpick inserted comes out with a crumb or two attached.
Let it cool completely before glazing.
To turn it out, place a wire rack on top and flip the whole thing over. Remove the baking paper, the place another rack on top of the cake and flip again to get it back up the right way.
FOR THE ICING: Mix together the icing sugar and half the water. Slowly add more water until it gets to the desired consistency, then pour it over the cooled cake.
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Nutrition Facts : ServingSize 50 g, Calories 194 kcal

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