LCChaosandhome

Tag: #traybake

  • The Secret to Nostalgia: Jam and Coconut Sponge

    The Secret to Nostalgia: Jam and Coconut Sponge

    There are some recipes that just feel like a warm hug, aren’t there? You know the ones—they take you right back to the school canteen or a Sunday afternoon at Grandma’s house. For me, that is always the Jam and Coconut Sponge.

    It’s not trying to be fancy. It doesn’t need twenty different layers or a complicated frosting. It’s just honest, buttery, jammy perfection. And let’s be real, the best part is how it looks—that bright red jam topped with a snowy drift of coconut is just iconic!

    Why You’ll Love This Tray Bake

    If you’ve been following my kitchen adventures, you know I’m a sucker for a good tray bake. They are so easy to slice up, they feed a crowd, and they stay moist for days. This particular recipe is my go-to when I want something that feels special but takes zero stress to whip up.

    Let’s Get Baking!

    Yields: One 9×13 inch tin

    Ingredients:

     225g (1 cup) Unsalted butter, softened

     225g (1 cup) Caster sugar

     4 Large eggs

     225g (1¾ cups) Self-raising flour

     1 tsp Vanilla extract

     3–4 tbsp Raspberry or Strawberry jam (warmed)

     50g (½ cup) Desiccated coconut

    The Method:

    1. Prep: Preheat your oven to 180°C (350°F) and grease/line your 9×13 inch tin.

    2. Cream: Beat that butter and sugar until it’s super pale and fluffy. Add your eggs one at a time, then mix in the vanilla.

    3. Fold: Gently fold in the flour until it’s just combined—don’t overwork it!

    4. Bake: Pour it into your tin, level it out, and pop it in for 25–30 minutes. It should be golden and bouncy to the touch.

    5. Decorate: Once it’s cooled slightly, spread that warmed jam all over the top, then shower it with the coconut.

    Pro-tip: If you really want to level up the flavor, toast your coconut in a dry pan for a minute or two until it’s golden brown. It adds such a lovely depth!

    Serve it warm with a splash of custard if you’re feeling extra nostalgic, or enjoy it as-is with a cup of tea. Let me know in the comments if you’re Team Raspberry or Team Strawberry—or if you have another childhood favorite I need to try!

  • Why You Need This White Chocolate & Raspberry Traybake in Your Life

    Why You Need This White Chocolate & Raspberry Traybake in Your Life

    Hello, lovely bakers! Let’s have a proper catch-up. Is there anything better than the smell of something sweet baking in the oven? I’ve been craving something that strikes that perfect balance between indulgent and fresh, and I think I’ve found the answer.

    If you’re looking for a crowd-pleaser that is honestly impossible to mess up, this White Chocolate and Raspberry Traybake is going to become your new best friend. It’s got that soft, buttery sponge we all love, pockets of tart raspberries that burst with flavour, and a silky white chocolate buttercream that brings it all together. It’s perfect for a rainy afternoon with a cuppa, or for bringing into the office when you want to be the favourite person of the day!

    What You’ll Need

    For the Cake:

     225g baking spread or butter: Make sure it’s nice and soft so it creams together with the sugar like a dream.

     225g caster sugar: For that fine, even crumb.

     225g self-raising flour: The secret to a nice lift.

     4 large eggs: To bind everything together.

     1 tsp vanilla extract: Because, really, is it even baking without a dash of vanilla?

     2 tbsp milk: Just to loosen the batter slightly.

     150g fresh raspberries: Give these a little light coating in flour before they go in—it stops them from sinking to the bottom!

     100g white chocolate chips: For those lovely little pockets of sweetness.

    For the Buttercream & Topping:

     150g butter: Softened, for the base.

     300g icing sugar: Sift this if you want that super smooth finish.

     50g melted white chocolate: This is the magic ingredient that makes the frosting extra luxurious.

     A splash of milk: Add this slowly until you reach your perfect piping consistency.

     The finishing touches: Fresh raspberries, a scattering of white chocolate chips, and some crushed freeze-dried raspberries for that gorgeous pop of colour.

    The Method (Let’s Get Baking!)

    1. Prep is Key: Get your oven warming up to 160°C Fan / 180°C / Gas Mark 4. Grab your 12″ x 9″ tin and make sure it’s well-lined with baking parchment—it makes washing up so much easier later!

    2. Creaming: In a big mixing bowl, beat your butter and sugar together until the mix looks pale and really fluffy. This usually takes about 2-3 minutes; if you have an electric mixer, let it do the hard work for you.

    3. The Wet Ingredients: Crack in those eggs, add your vanilla and the milk, and give it all a good mix until it’s silky smooth.

    4. Folding: Gently fold in your flour. Once it’s just combined, tip in your flour-dusted raspberries and white chocolate chips. Be gentle here—we want to keep the fruit intact!

    5. Bake: Pour the batter into your tin, level it off, and pop it in the oven for about 25-30 minutes. You’re looking for a lovely golden top and a skewer that comes out clean.

    6. The Frosting: While the cake is cooling, whip your butter until it’s light, then slowly add the icing sugar and milk. Finally, pour in that melted white chocolate. If it feels a bit stiff, just add a tiny splash more milk until it’s smooth enough to spread.

    7. Decorate: Once the cake is completely cool (don’t rush this, or the icing will melt!), spread that beautiful buttercream all over the top. Add your raspberries and chocolate chips, and sprinkle over the freeze-dried raspberries to make it look like a bakery-standard treat.

    Slice it up, put the kettle on, and enjoy every single bite. If you have any left over, just keep it in an airtight container, and it should stay delicious for up to 3 days ..if it lasts that long which I doubt !

    Happy baking, everyone! Let me know in the comments how yours turned out!

  • Old School Sprinkle Cake (Just Like School Dinners!)

    Old School Sprinkle Cake (Just Like School Dinners!)

    If you grew up in the UK, chances are you remember that soft vanilla sponge covered in white icing and a ridiculous amount of sprinkles. This Old School Sprinkle Cake is my take on the classic school‑dinner traybake – simple, nostalgic, and perfect with a big mug of tea (or a jug of custard if you really want to go back in time!).

    This recipe uses basic store‑cupboard ingredients and comes together in one bowl. It’s ideal for bake sales, birthdays, or slicing into generous squares for packed lunches.

    Ingredients
    For the sponge
    • 300 g butter or margarine (margarine gives a lighter sponge)
    • 300 g caster or granulated sugar
    • 5 medium or large eggs
    • 1 teaspoon vanilla extract
    • 300 g self‑raising flour
    • 4 tablespoons milk
    For the icing
    • 325 g icing sugar
    • 4–5 tablespoons water (enough for a thick, spreadable icing)

    • Sprinkles – sugar strands or hundreds and thousands

    Equipment
    • 23 cm x 30 cm (9 x 13 inch) baking tin
    • Baking parchment
    • Large mixing bowl and electric mixer (or wooden spoon)

    • Wire cooling rack

    Method
    Step 1: Prepare the tin
    Preheat your oven to 180°C / 160°C fan / 350°F / Gas Mark 4.
    Line a 23 x 30 cm baking tin with baking parchment, making sure the paper comes slightly up the sides so you can lift the cake out easily later.
    Step 2: Make the sponge
    In a large mixing bowl, beat the softened butter or margarine with the sugar for around 2 minutes until the mixture is light and creamy.
    Add one egg, the vanilla extract, and a tablespoon of the flour. Beat well to combine.
    Repeat with the remaining eggs, adding a spoonful of flour with each egg to help prevent the mixture from curdling.
    Add the remaining flour and gently mix until just combined.
    Pour in the milk and mix again until the batter is smooth – try not to overmix, as this can make the sponge a little dense.
    Step 3: Bake
    Pour the cake batter into your lined tin and smooth the top with a spatula or the back of a spoon.
    Bake in the preheated oven for 25–30 minutes, or until the cake is golden, risen and a skewer inserted into the centre comes out clean with no raw batter.

    Leave the cake to cool in the tin for about 10 minutes, then carefully lift it onto a wire rack and leave to cool completely.

    Step 4: Make the icing
    Once the cake is completely cool, sift the icing sugar into a mixing bowl.

    Add water a teaspoon at a time, stirring between each addition, until you have a thick but spreadable icing. You want it to sit nicely on top of the cake without running straight off the edges.

    Step 5: Decorate
    Place the cooled cake back in the tin or onto a tray.
    Spread the icing evenly over the top of the sponge.


    While the icing is still wet, shower the cake with a generous amount of sprinkles – this is not the time to be shy!
    Leave the icing to set at room temperature.

    Once set, slice the cake into 12–16 squares, depending on how big you like your pieces.

    Tips and Variations
    • Pink school cake: Add a tiny bit of pink food colouring to the icing for that classic school‑dinner look.
    • Custard lovers: Serve warm slices with hot custard for maximum nostalgia.
    • Flavour twist: Swap the vanilla for almond extract, or add some lemon zest to the batter for a subtle citrus flavour.

    • Freezing: The un‑iced sponge freezes well. Wrap tightly in cling film and freeze for up to 3 months, then thaw and ice when needed.

    How to Store

    Store your Old School Sprinkle Cake in an airtight container at room temperature. It will keep well for up to 3 days. If your kitchen is very warm, you can store it in the fridge, but bring it back to room temperature before serving for the best texture.

    Perfect for Sharing

    This is the sort of cake that disappears quickly at coffee mornings, school fairs, office bake tables or family get‑togethers. It’s simple, nostalgic and guaranteed to put a smile on people’s faces. If you make it, let me know how you remember eating it – with custard, on a plastic school tray, or as a weekend treat at home.

  • Classic Coffee & Walnut Traybake: A Masterclass in British Baking

    Classic Coffee & Walnut Traybake: A Masterclass in British Baking

    There are few sights more welcoming on a rainy afternoon than a fresh Coffee & Walnut Traybake sitting on a rustic wooden table. It is the quintessential British teatime treat—sophisticated enough for a garden party, yet humble enough for a Tuesday morning “pick-me-up.”

    In this guide, we’re diving deep into how to achieve that perfect balance of earthy nuttiness, bold caffeine notes, and a sponge so soft it practically melts.

    The Anatomy of a Perfect Traybake

    What makes a traybake superior to a standard round cake? It’s all about the surface area. A traybake offers a consistent thickness, ensuring every slice is evenly baked and topped with a generous, level layer of decadent buttercream.

    🛒 The Ingredient Breakdown

    To achieve bakery-quality results at home, quality matters:

    • The Fat: Use unsalted butter at room temperature. If it’s too cold, it won’t cream; if it’s melted, your sponge will be heavy.

    • The Sugar: We use Light Brown Soft Sugar. The molasses content adds a moisture and a “toffee” undertone that white sugar simply can’t match.

    • The Coffee: Instant coffee granules are actually preferred over liquid espresso here because they provide an intense flavor without adding too much extra liquid, which can throw off the chemistry of the rise.

    • The Crunch: Use fresh walnuts. Walnuts can go rancid quickly due to their high oil content, so give them a quick sniff before chopping!

    Step-by-Step: The Method to the Magic

    1. The Creaming Stage

    Start by beating your 225g butter and 225g brown sugar. You are looking for a transformation: the mixture should turn from dark and gritty to pale and fluffy. This process incorporates tiny air bubbles that expand in the oven, giving you a light-as-air crumb.

    2. Incorporating the Eggs

    Add your 4 large eggs one at a time.

    Pro Tip: If the mixture looks like it’s starting to curdle (split), add a tablespoon of your weighed flour. This binds the fat and liquid back together.

    3. Folding, Not Mixing

    Once the vanilla and coffee are in, sift in the 225g self-raising flour. Use a large metal spoon or a spatula to “cut and fold” the flour in. Stop the second you see no more white streaks. Over-mixing develops gluten, which results in a tough, bread-like cake rather than a tender sponge.

    4. The Bake

    Smooth the batter into a lined 20 × 30 cm tin. Bake at 180°C (160°C fan) for 25–30 minutes. You’ll know it’s ready when the edges slightly pull away from the parchment and the center springs back when lightly pressed.

    The Crowning Glory: Coffee Buttercream

    A traybake is only as good as its frosting. To get that “cloud-like” consistency for your Coffee Buttercream:

    1. Beat the 150g butter on its own for 3-5 minutes before adding any sugar. It should turn almost white.

    2. Gradually add 300g sifted icing sugar. Sifting is non-negotiable if you want a silky finish!

    3. Add your dissolved coffee concentrate. This not only adds flavor but acts as the liquid to loosen the frosting to a spreadable dream.

    Customizations & Variations

    • The Mocha Twist: Add 1 tbsp of cocoa powder to the sponge mix for a subtle chocolate-coffee vibe.

    • The Boozy Bake: For an adult-only version, replace the water used to dissolve the coffee with a splash of coffee liqueur (like Kahlúa).

    • Nut Alternatives: If you aren’t a fan of walnuts, pecans are a fantastic substitute, offering a sweeter, more buttery crunch.

    Storage & Serving

    This cake actually improves after a few hours as the coffee flavor matures. Store it in an airtight container in a cool place (not the fridge, which dries out the sponge) for up to 3 days. Serve with a strong espresso or a classic pot of Earl Grey.

    Ready to get baking? Grab your apron and turn your kitchen into the coziest café in town. Don’t forget to tag us in your creations!