Mary Berry Old School Traybake Cake Recipe

This nostalgic Mary Berry Old School Traybake Cake Recipe recreates the beloved “School Cake” or “Tottenham Cake” of childhood. Featuring a fluffy vanilla sponge topped with simple white glacé icing and a shower of multi-colored sprinkles, it is the ultimate retro comfort bake that is effortless to make and perfect for feeding a crowd at parties.

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Mary Berry Old School Traybake Cake Ingredients

The Sponge:

• 225g (8 oz) Baking Spread: (Like Stork). Baking spread straight from the fridge produces a lighter, fluffier sponge than butter in traybakes.
• 225g (8 oz) Self-Raising Flour: For the essential rise.
• 225g (8 oz) Caster Sugar: A fine sugar for a tender crumb.
• 4 Large Eggs: To bind the mixture.
• 2 level tsp Baking Powder: Ensures the cake is airy and not dense.
• 1 tsp Vanilla Extract: The classic flavor base.

The Icing & Decoration:

• 225g (8 oz) Icing Sugar: Sifted to remove lumps for a smooth glaze.
• 2-3 tbsp Warm Water: To mix the icing to the correct consistency.
• Hundreds and Thousands (Sprinkles): The non-negotiable colorful topping that defines “Old School” cake.

How To Make Mary Berry Old School Traybake Cake

1. Prep the Tin: Preheat the oven to 180°C (160°C Fan / Gas 4). Grease a 30 x 23cm (12 x 9in) traybake or roasting tin and line the base with baking parchment.
2. All-in-One Method: Measure the baking spread, self-raising flour, caster sugar, eggs, baking powder, and vanilla extract into a large mixing bowl.
3. Beat: Using an electric hand whisk (or a wooden spoon and plenty of muscle), beat the ingredients together for about 2 minutes. The batter should be smooth, pale, and well-combined. Tip: Stop mixing as soon as it’s smooth; overbeating knocks out the air.
4. Bake: Scrape the batter into the prepared tin. Ease it into the corners and level the surface with a palette knife. Bake in the preheated oven for 35–40 minutes. The cake is done when it is well-risen, golden, and springs back when pressed lightly in the center.
5. Cool: Leave the cake to cool in the tin for 10 minutes, then lift it out onto a wire rack to cool completely.
6. Make the Glaze: Sift the icing sugar into a bowl. Gradually add the warm water, stirring constantly, until you have a thick, spreadable icing that coats the back of a spoon (not too runny!).
7. Decorate: Pour the icing over the cold cake and spread it to the edges. Immediately scatter the sprinkles over the wet icing. Let it set before slicing into squares.

Recipe Tips

• Water Temperature: Using warm water for the icing helps it set with a slightly glossier finish than cold water.
• Sprinkle Timing: You must add the sprinkles immediately after spreading the icing. If the icing forms a crust (which happens quickly), the sprinkles will bounce off instead of sticking.
• Cutting Squares: To get neat squares without cracking the icing, dip your knife in hot water and wipe it dry between cuts.
• Storage: This cake is robust. It travels well and stays moist, making it the ideal candidate for lunchboxes or picnics.

What To Serve With Old School Traybake

• Pink Custard: For the full school dinner experience, serve a slice with warm pink custard.
• Cup of Tea: A builder’s tea is the standard accompaniment.
• Fresh Berries: Strawberries add a fresh element to the sweet icing.
• Ice Cream: A scoop of vanilla turns this snack into dessert.

How To Store Old School Traybake

• Room Temperature: Store in an airtight tin for up to 5 days. It keeps remarkably well.
• Freeze: Freeze the sponge without the icing for best results. Wrap well and freeze for up to 3 months. Ice after defrosting.

Mary Berry Old School Traybake Nutrition Facts

• Calories: 290 kcal
• Fat: 12g
• Carbohydrates: 42g
• Sugar: 30g
• Protein: 4g

Nutrition information is estimated per square.

FAQs

Try More Recipes:

• Mary Berry Pineapple Fruit Cake Recipe
• Mary Berry Spiced Orange Cake Recipe
• Mary Berry Stem Ginger Cake Recipe