Mary Berry Old School Traybake​ Recipe

This easy Mary Berry Old School Traybake is made with simple pantry staples like self-raising flour, butter, sugar, and a hint of vanilla. This recipe creates a wonderfully light, fluffy, and nostalgic vanilla sponge, topped with a classic glacé icing and a shower of colourful sprinkles. It’s the perfect comforting treat for a bake sale, a children’s party, or a trip down memory lane, serving up to 15 generous squares.

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Mary Berry Old School Traybake Ingredients

For the Sponge:

• 225g (8oz) butter, softened (or margarine)
• 225g (8oz) caster sugar
• 275g (10oz) self-raising flour
• 2 tsp baking powder
• 4 large eggs
• 4 tbsp milk
• 1 tsp vanilla extract

For the Icing:

• 225g (8oz) icing sugar, sifted
• 3-4 tbsp warm water
• ½ tsp vanilla extract
• Hundreds and thousands (or other colourful sprinkles) for decorating

How To Make Mary Berry Old School Traybake

1. Prepare your oven and tin: Preheat your oven to 180°C (160°C Fan/Gas Mark 4). Grease a 30x23cm (12×9 inch) traybake tin and line the base with baking parchment.
2. Combine the sponge ingredients: Using Mary Berry’s simple all-in-one method, place the softened butter, caster sugar, self-raising flour, baking powder, eggs, milk, and vanilla extract into a large mixing bowl.
3. Beat the batter: Beat all the ingredients together with an electric mixer for about 2 minutes, or until the mixture is smooth, creamy, and well combined. Avoid overmixing.
4. Bake the traybake: Pour the batter into your prepared tin and use a spatula to gently level the surface. Bake in the center of the oven for 35-40 minutes. The cake is cooked when it is golden brown, has started to pull away from the sides of the tin, and springs back when pressed gently.
5. Cool the sponge: Let the traybake cool in the tin for about 10 minutes before carefully turning it out onto a wire rack to cool down completely.
6. Make the glacé icing: In a clean bowl, mix the sifted icing sugar and vanilla extract with 3 tablespoons of warm water. Stir vigorously until you have a smooth, thick, but pourable icing. If it’s too stiff, add another tablespoon of water until you reach the desired consistency.
7. Decorate the cake: Once the traybake is completely cool, pour the icing over the top and quickly spread it to the edges with a palette knife. Immediately scatter the hundreds and thousands generously over the surface before the icing sets.
8. Set and serve: Leave the traybake for about an hour for the icing to set firm, then slice into squares to serve.

Recipe Tips

• Use Room Temperature Ingredients: For the all-in-one method to work perfectly, ensure your butter, eggs, and milk are at room temperature. This helps them combine easily into a smooth, even batter.
• Don’t Overbake the Sponge: To keep the cake soft and moist, check it a few minutes before the end of the baking time. It’s ready when a skewer inserted into the center comes out clean.
• Work Quickly with the Icing: Glacé icing sets very quickly. Make sure your cake is cooled and you’re ready to decorate as soon as you mix the icing. Pour and spread it in one go for a smooth finish.
• Sift Your Icing Sugar: For a perfectly smooth, lump-free icing, always take a moment to sift your icing sugar through a fine-mesh sieve before mixing it with the water.

What To Serve With Old School Traybake

This nostalgic Old School Traybake is absolutely perfect on its own with a cup of tea or a glass of cold milk. To turn it into a classic school-days dessert, serve a warm square with a generous helping of hot, creamy custard. It’s a simple, comforting combination that is loved by both children and adults.

How To Store Old School Traybake Leftovers

• Refrigerate: Store the traybake in an airtight container at room temperature. It will stay fresh and delicious for 3-4 days. There is no need to refrigerate it, as this can make the sponge dry.
• Freeze: This traybake freezes very well. You can freeze it whole or in individual slices. Wrap it well in a double layer of cling film, followed by a layer of foil, for up to 3 months. Thaw at room temperature before serving.

Mary Berry Old School Traybake Nutrition Facts

• Calories: 295 kcal
• Total Fat: 13g
• Saturated Fat: 8g
• Cholesterol: 70mg
• Sodium: 240mg
• Total Carbohydrate: 42g
• Sugars: 28g
• Protein: 3g

Frequently Asked Questions

• Can I use margarine instead of butter? Yes, for this classic recipe, a good quality baking margarine (like Stork) works perfectly well and is often used to achieve that authentic “school cake” texture.
• Why is my icing too runny or too thick? The consistency of glacé icing depends on the exact amount of liquid. If it’s too runny, simply add more sifted icing sugar. If it’s too thick to spread, add a tiny drop more warm water until it’s just right.
• Can I make this in a different sized tin? You can, but you’ll need to adjust the baking time. A smaller, deeper tin will require a longer bake, while a larger, shallower tin will cook much faster. Keep an eye on it and use the skewer test to check for doneness.
• Can I colour the icing? Of course! To make a classic pink icing, add a single drop of pink or red food colouring to the icing mixture and stir well before pouring it over the cake.

Try More Recipes:

• Mary Berry Gingerbread Traybake​ Recipe
• Mary Berry Butterscotch Traybake​ Recipe
• Mary Berry Bakewell Traybake​ Recipe