Traditional Sponge Tray Bake
This classic cake is perfect for birthdays, bake sales or any special occasion – or just because! The foolproof all-in-one method (which is another way of saying stirring everything together in one bowl) saves time and washing-up and makes a light, fluffy sponge.
Makes 9 squares
200g unsalted butter
200g self-raising flour
200g caster sugar
3 eggs
1 teaspoon baking powder
2 teaspoons vanilla extract
For the icing:
200g icing sugar
3 to 4 teaspoons water (just enough to form a thick icing)
To decorate:
a handful of coloured sprinkles
1. Take the butter out of the fridge, put it in a large bowl and let it sit on the countertop for at least 30 minutes to let it get soft.
2. Meanwhile, preheat your oven to 200°C for a conventional oven or 180°C for a fan oven.
3. Line a 20cm square baking tin with non-stick baking paper.
4. You’re going to make the cake batter using the all-in-one method, so put the flour, sugar, eggs, baking powder and vanilla in the bowl with the soft butter. Mix everything together using a wooden spoon or an electric mixer until smooth.
5. Scoop the batter into the lined baking tin, spreading it evenly into the corners.
6. Put the tin in the preheated oven and bake for 40 minutes.
7. Using oven gloves, carefully remove the tin from the oven and put it on a wooden chopping board or on the hob to protect your countertop. To test if the cake is done, insert a skewer, cake tester or small knife into the middle of the cake. If it comes out clean, with no batter sticking to it, the cake is done, so use your oven gloves again to move it to a wire cooling rack. If the tester doesn’t come out clean, put the cake back in the oven for 5 more minutes and test it again.
8. Let the cake get completely cool on the wire rack.
9. To make the icing, sift the icing sugar into a large bowl by putting it in a large fine mesh sieve. Holding the handle of the sieve with one hand, and with the sieve raised up above the bowl, use your other hand to tap the side of the sieve so that the sugar gently falls into the bowl. Sifting the icing sugar means your icing won’t have any lumps in it.
10. Add 3 teaspoons of water and whisk it into the icing sugar. You want a smooth, thick icing, but if it’s too thick, add 1 more teaspoon of water.
11. When the cake has completely cooled, spread the icing evenly over the top. Decorate with lots of coloured sprinkles.
12. Let the icing harden, then cut the cake into nine squares.
From Now You’re Cooking! by Jolene and Lily Mae Cox (Nine Bean Rows)
