Hello everyone!
Welcome back for Week 16! We’re in a different chapter again this week – Traybakes and Flapjacks! The book describes traybakes and flapjacks as “some of the easiest bakes to make,” which is what I needed this week, ha-ha! I decided to try the Basic All-in-one Sponge Traybake, which is a simple cake without too much extra flavoring, so it’s really versatile!
First and foremost, I’d like to thank you all for understanding when I didn’t post last week. It felt like I was running around like a headless chicken, and just didn’t have the time! Second, these next two weeks are also going to be a little busy on my end, so I might have to post on different days of the week than usual, but I’ll try my best!
Now, on to this week’s bake!
It’s listed that I should use a 12x9in “traybake or roasting tin,” but I didn’t have anything that was specifically labeled as such, so I just used my 12x9in swiss roll tin. You can find the one I have here. I don’t think you need to buy an extra tin just because it’s labeled “traybake tin,” considering the one I used worked just fine!
This recipe does call for softened butter, and wouldn’t you know it? I remembered to set it out ahead of time! No butter chunks this week! It’s also a super simple recipe considering it has only six basic ingredients: Butter, sugar, flour, baking powder, eggs, milk.
I did change up a few things to help with potential sinking. I used all-purpose flour instead of self-rising flour, and I used 1 ½ tsp baking powder instead of 2 tsp. I also decided to be a little spontaneous and add 1 tsp of vanilla extract to see if that’d give it an extra boost of flavor (when I’m baking this is practically unheard of; I usually like exact measurements and following recipes to a T!).
To mix the ingredients, you just dump them all together in a mixer and mix away! I mean, who doesn’t like dump cakes, am I right?! The mixture was much thicker than I expected (I was thinking it’d be more like a box-cake texture), but it was still really easy to spread in the pan. In my frazzled state, I admittedly forgot to take a picture of the batter except for the little bit left in the bowl, but here you can see it had a nice light-tan color to it!
Now the batter didn’t have much taste, so that’s why I added the vanilla. The recipe of course doesn’t list vanilla as one of the ingredients, but I’m sure that as long as you watch how much you put in, you could put whatever extra flavoring you’d like!
The recipe lists a bake time of 35-40 minutes, but I checked it at 25 minutes and it was already done! And you know what? It didn’t sink!! It had risen beautifully and it was soft and springy to the touch! You’re supposed to let it cool completely in the tin, then cut and serve. I, however, was hungry for something sweet, so my patience lasted until it was almost cooled, ha-ha! I dusted it with powdered sugar, which it lists as an optional garnish, and cut myself a big piece!
Overall, I’d give this bake a 5/5! The efficiency and simplicity of this bake is most of what earned it a perfect score. It was super easy to make, and ultimately took me about 45 minutes start to finish. The cake itself was light and fluffy, and although it didn’t have a specific flavor other than a sweet cake, you can go to town with whatever flavorings or toppings you’d like to add!
The recipe says to cut it into 21 pieces, but an itty-bitty piece like that isn’t really worth it in my book, so I cut it into 16! The book also has a recipe listed for a larger traybake (same ingredients) on the same page, so if you’re baking for a big party or get-together, you have the measurement conversions and baking time right there! I’d definitely suggest making this for any occasion, and I’m already planning on getting creative with different flavors the next time I make this!
That’s it for week 16, the Basic All-in-one Sponge Traybake! Thank you for following along with me, and, again, if you have any questions, feel free to use the “Get in Touch” feature on my “About Me” page and subscribe to get updates on posts!
See you next week!
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