This Mary Berry Old School Traybake is a moist and fluffy recipe, which is made with a simple vanilla sponge and a classic glacé icing. It’s the ultimate nostalgic treat, ready in about an hour.
Mary Berry Old School Traybake Ingredients
For the Cake:
- 225g (1 cup) butter, softened, plus extra for greasing
- 225g (1 cup) caster sugar
- 275g (2 cups) self-raising flour
- 2 level teaspoons baking powder
- 4 large eggs
- 2 teaspoons vanilla extract
- 4 tablespoons milk
For the Icing:
- 225g (2 cups) icing sugar, sifted
- 4-5 tablespoons warm water
- Optional: a few drops of pink food colouring
For the Topping:
- Multi-coloured sprinkles (hundreds and thousands)
How To Make Mary Berry Old School Traybake
- Prep the Oven and Tin: Preheat your oven to 180°C (160°C Fan, Gas Mark 4). Grease a 30cm x 23cm (12in x 9in) traybake or roasting tin and line it with baking parchment.
- Make the Cake Batter: In a large bowl, place the softened butter, caster sugar, self-raising flour, baking powder, eggs, vanilla, and milk. Using an electric mixer, beat all the ingredients together with the “all-in-one” method until the mixture is well blended and smooth.
- Bake and Cool: Pour the mixture into the prepared tin and level the surface with the back of a spatula. Bake in the preheated oven for 30–35 minutes, or until the cake is golden, well risen, and springs back when lightly touched. Let the traybake cool completely in the tin on a wire rack.
- Make the Icing: While the cake cools, make the icing. In a medium bowl, add the sifted icing sugar. Gradually add the warm water, one tablespoon at a time, mixing well until you have a thick but spreadable icing. If using, stir in a few drops of food colouring.
- Ice and Decorate: Pour the icing over the completely cooled cake and use a palette knife to spread it evenly to the edges. Immediately scatter the sprinkles generously over the top before the icing starts to set.
- Set and Serve: Let the icing set for at least 30 minutes before cutting the traybake into squares to serve.
Recipe Tips
- How to get the perfect icing consistency? The secret to a perfect glacé icing is to add the warm water very slowly to the sifted icing sugar. You are looking for a consistency that is thick enough to be opaque, but still loose enough to spread easily.
- Why use the “all-in-one” method? This is a Mary Berry signature for a reason. Placing all the main cake ingredients in the bowl and beating them together at once is incredibly simple, quick, and produces a reliably tender and moist cake.
- Can I make this ahead of time? Yes, this is a perfect make-ahead cake. The unfrosted traybake can be baked, cooled, and stored in an airtight container for up to 2 days before icing. The finished cake also stores very well.
- How do you get a moist cake? The most important step is to not overbake it. A traybake is thinner than a round cake, so it cooks faster. Start checking for doneness at the 30-minute mark. Using room temperature ingredients also ensures a more even bake.
What To Serve With Old School Traybake
This is a classic teatime or school dinner cake that is perfectly delicious on its own. It is the ideal accompaniment to:
- A cold glass of milk
- A simple cup of tea or coffee
- As a nostalgic treat in a lunchbox
How To Store Old School Traybake
- Room Temperature: Store the iced traybake in an airtight container. It will keep well at room temperature for 3 to 4 days.
Old School Traybake Nutrition Facts
- Serving: 1 square (1/16th of cake)
- Calories: 350 kcal
- Carbohydrates: 55g
- Protein: 4g
- Fat: 14g
- Saturated Fat: 8g
- Sugar: 40g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
This is the most common issue and it’s almost always because the cake was still warm when you iced it. The cake must be completely, 100% cool before you add the glacé icing, otherwise the heat will melt the sugar and make it transparent and runny.
Yes. To substitute, use 275g (2 cups) of plain (all-purpose) flour and add a total of 4 level teaspoons of baking powder to it before mixing with the other ingredients.
For the true “old school” experience, the sprinkles are essential! However, you could also top the cake with desiccated coconut or leave it plain with just the icing.
Try More Recipes:
- Mary Berry Sausage Traybake Recipe
- Mary Berry Gingerbread Traybake Recipe
- Mary Berry Bakewell Traybake Recipe
Mary Berry Old School Traybake Recipe
Description
A classic, nostalgic British school-dinner-style sponge cake made easy in a traybake form, with a simple glacé icing and a generous topping of multi-coloured sprinkles.
Ingredients
Instructions
- Preheat oven to 180°C (160°C Fan). Prepare a 30x23cm (12x9in) traybake tin.
- Place all the cake ingredients into a large bowl. Beat with an electric mixer until the batter is smooth (the “all-in-one” method).
- Spread the batter into the prepared tin and bake for 30-35 minutes, until a skewer comes out clean. Let cool completely in the tin.
- Make the icing by gradually mixing the warm water into the sifted icing sugar until you have a thick, spreadable consistency.
- Spread the icing over the completely cooled cake.
- Immediately scatter the sprinkles over the top before the icing sets.
Notes
- The most important tip for this recipe is to let the cake cool completely before adding the icing, otherwise the icing will melt and become transparent.
- The “all-in-one” method is incredibly easy, but be careful not to overmix the batter once it has just come together, as this can make the cake tough.
- For the best results and a smooth batter, ensure your butter and eggs are at room temperature before you begin.
- Don’t be shy with the sprinkles! A generous, dense layer is the key to that authentic “old school” look.
