Gareth, from North Wales, talks about himself in the 3rd person to bring you what may possibly be the easiest and tastiest sponge traybake recipe in the world!
What did you do?
I wanted to make a traybake that would be really quick and easy to make. A couple of the kids helped out (well, all of them helped to eat it). Here’s the recipe…
Ingredients for the sponge cake:
- Self-raising flour (225g)
- Caster Sugar (175g)
- Butter or margarine (175g)
- 2 eggs
- Milk (3 tablespoons)
- Baking powder (1.5 teaspoons)
Ingredients for the topping:
- Icing Sugar (1 cup)
- Water (a dash or 2)
- Sprinkle toppings
Instructions:
- Preheat oven to 180C/160C Fan/Gas Mark 4.
- Measure/weigh all of the ingredients for the sponge cake and put them together in a large bowl.
- Electric whisk for 2 minutes until all lumps are gone.
- Line a baking tin (I used 11 inch x 7 inch rectangular tin) with greaseproof paper.
- Pour the mixture into the baking tin.
- Pop the tin into the oven for approximately 30 minutes, until light brown in colour.
- Take out of the oven and turn onto a wire rack to cool.
- Once cool, mix icing sugar and a dash of water until slightly runny.
- Spread icing sugar over sponge traybake.
- Top with sprinkles as desired!
Any tips for others making this traybake?
- Let the kids do as much of the work as you can (maybe a bit of help with the whisk and oven – depending on their age). They will love it!
- Make sure the oven is up to temperature before putting the cake in.
- Don’t be tempted to keep opening the oven. I check it for the first time after 25 minutes.
- Go easy on the water when making the icing sugar. It is easier to add more than take it away!
Tell us a bit about yourself…
My name is Gareth. I am married to Vicky (who started the Housebound With Kids community). We have 4 children. At the moment, most of my time is being spent adding articles to this website for the community – including this one!
