I guess this all started when I reached out on Twitter to see who remembered the sheer joy that was this traybake cake. It turns out a fair few folk were fans, after all, a big slice of nostalgia is both comforting and delicious right?
So, because I’m a big believer in chasing down my dreams, I decided to make this cake. It’s not exactly going to win me a place in the Great British Bake Off, which is a program that lost my love when it lost Mary Berry. Also, it wouldn’t look out a place at a children’s tea party, but who’s judging? Not me, I’m busy eating.
The traditional bake is a high, fluffy bake and this version is denser and perfect to be sliced into bite-sized chunks. However, if you want more bounce for your buck, simply double the recipe!
School Lunch Tray Bake
For the cake:
125g Self Raising Flour
1 Tablespoon Milk
1 Tablespoon Vegetable Oil
1 Teaspoon Vanilla Essence
*I used a 9inch by 9inch brownie tray.
*Double the mix for a higher/more fluffy cake.
For the icing:
125g Icing sugar
15ml Warm water
Sprinkles – I used unicorn and rose gold
Start by preheating your oven to 160 degrees and line a baking tray with greaseproof paper.
Then, in a mixing bowl add the sugar and slowly beat in the butter and eggs until an smooth mixture forms. Gradually add in the flour, vegetable oil, vanilla, and milk. Once everything is fully combined, pour the mix into your baking tray and bake for 25 minutes or until a toothpick comes out clean.
Once the cake as baked, allow it to fully cool and mix together the glace icing by slowly adding water to the icing sugar. Pour the icing over the cake, followed by a generous serving of sprinkles. Allow the icing to harden, slice and enjoy.