Tray Bake Cake Food

CHOCOLATE TRAY BAKE

Steps:

• Preheat oven to 350 degrees.
• Grease 13 x 9 pan with butter or margarine.
• In a large mixing bowl, place all the ingredients in the order listed, EXCEPT, the chocolate chips and confectioners sugar.
• Mix well, until smooth.
• Mix in the chocolate chips.
• Spoon the mixture into the pan and level the surface.
• Bake for 30-40 minutes, till risen and springy to the touch.
• Cool in the pan.
• Once, cool, dust with the confectioners sugar.
• Cut into squares to serve.

EASTER TRAYBAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Oil and line a traybake tin, about 20 x 30cm, and 5cm deep. Put the oil, sugar, eggs and milk in a bowl and whisk until well combined. Sieve over the flour, cocoa and bicarb, and stir briefly until combined. Pour the mixture into the tin, and bake for 20-25 mins until the cake is well risen and springs back when pressed. Transfer to a wire rack and leave to cool completely.
• Melt the chocolate in a bowl set over a pan of simmering water, ensuring the bowl doesn't touch the water, or in short blasts in the microwave until melted. Leave to cool for a few minutes.
• Beat the butter and icing sugar together until pale and fluffy, then drizzle in the chocolate and beat again until smooth and uniform in colour. Swirl the icing over the top of the cake, with a few peaks and swirls to decorate. Scatter with the Easter treats to serve.

BANANA TRAYBAKE WITH CREAM CHEESE FROSTING

Steps:

• Line a 25 x 20cm traybake tin with baking parchment and heat the oven to 190C/170C fan/gas 5. Tip the sugar, bananas, oil and eggs into a large bowl and whisk them together. If your bananas are very ripe then you can use a balloon whisk for this, or use a fork to mash. Add the flours, cinnamon and baking powder and whisk the mixture until everything is just combined - don't take too long over this bit as the baking powder will have started to activate. Stir in the chocolate chips, if using, and scoop the mixture into your tin. Bake for 30-40 mins or until the sponge is firm and springy to the touch and lightly browned on top. Cool in the tin.
• To make the frosting, beat the butter until it is really soft then beat in the icing sugar. Use a spatula to fold in the soft cheese, making sure it is all thoroughly mixed in. Don't be tempted to beat the mixture, this will make it runnier.
• Lift the cake carefully out of the tin, peel off the paper and transfer it to a plate or board. Spread over the frosting, making it as neat or messy as you like. Lightly dust the top with cinnamon - use a tea strainer to help with this if you have one. Cut into pieces to serve. Will keep for up to 3 days in an airtight container.

LEMON TRAY BAKE

Steps:

• Grease and line the small roasting tin (or 13" x 11" baking tin) with bake-o-glide.
• Mix the flour and baking powder together and set aside.
• Beat the butter and sugar together until light and fluffy.
• Beat the eggs into the butter and sugar mixture.
• Add the juice and grated rind of one lemon.
• Sift the flour/baking powder mixture into the wet ingredients and fold in gently.
• Spoon the mixture into the prepared tin and gently smooth the top.
• For the AGA - hang the tin on the bottom set of runners in the roasting oven and put the cold plain shelf in on the second set of runners from the top. Bake for 25 to 30 mins or until cooked.
• In a normal oven bake at the temperature and time you would normally use for a sponge cake. When I had a gas oven it was gas mark 6 for 20- 25 minutes. I've never had an electric oven, sorry.
• Leave in the tin for ten minutes after taking out of the oven. Then take out of the tin and leave to cook completely on a wire rack.
• For the icing - beat the butter until creamy then add the icing sugar a tablespoon at a time.
• When all the sugar is incorporated add the lemon rind and juice and beat well.
• Spread the icing over the cake.
• Eat!