Fruity flag traybake

Fruity flag traybake

A fail-safe sponge that's easier than it looks - almonds and yoghurt keep it moist while its fruity decoration is suitably patriotic

Difficulty and servings

Easy

CUTS INTO 15 squares

Preparation and cooking times

Preparation time

Prep 45 mins

Cook time

Cook 30 mins

Freezable

FREEZE un-iced

Method

  1. Heat oven to 180C/160C fan/gas 4. Butter and line a 30 x 20cm traybake tin with baking parchment. Measure all the sponge ingredients into a mixing bowl and mix together using an electric hand whisk until smooth. Spoon into the tin and level the surface.
  2. Bake for 25-30 mins until lightly golden and the top of the cake springs back when pressed with your finger, and the sides of the sponge are shrinking away from the sides of the tin. Carefully lift the sponge out of the tin, then transfer to a wire rack to cool. Remove the baking parchment.
  3. To make the icing, tip the butter into a bowl and whisk using an electric hand whisk until light and fluffy. Add half the icing sugar and whisk again until incorporated. Add the remaining sugar and whisk again until smooth. Spread the icing over the top of the cold cake.
  4. To decorate, place a double row of raspberries across the centre and down the length of the cake to make a cross. Next, place a single row diagonally from each corner to the middle. Now fill in the empty spaces with blueberries. Cut into squares to serve.

PER SERVING

390 kcalories, protein 4.0g, carbohydrate 49.0g, fat 20.0 g, saturated fat 11.0g, fibre 1.0g, sugar 41.0g, salt 0.6 g

Recipe from Good Food magazine, June 2012.

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Latest comments and suggestions

Results 41-60

  • Binder photo Fee fee

    06 June 2012

    Fee fee commented on this recipe

    I made this cake to celebrate the Diamond Jubilee with a group of Intenational strudents. It was really appreciated both in taste and appearance. Many photographs were taken and have now found there way

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  • Binder photo Fee fee

    06 June 2012

    Fee fee commented on this recipe

    to China, Japan & other parts of Asia. As I find butter cream can be too sweet , I I used about two thirds of the icing stated and added some Greek yogurt.

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  • Binder photo Aimee

    07 June 2012

    Aimee rated and commented on this recipe

    5 stars

    This cake is very easy to make, looks very impressive and tastes amazing.

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  • Binder photo shellyvn

    07 June 2012

    shellyvn rated and commented on this recipe

    5 stars

    I baked this for our street party and it went down a treat! everyone commented on how lovely it looked and it tasted amazing. I doubled the recipe as i had a bigger tin and covered the sides with butter icing as well, mainly to cover some imperfections!

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  • Binder photo Susan B

    07 June 2012

    Susan B rated and commented on this recipe

    5 stars

    Great recipe, very easy to make and keeps well.

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  • Binder photo SJHJ

    07 June 2012

    SJHJ rated and commented on this recipe

    5 stars

    This was delicious and very moist, it went down a treat!!

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  • Binder photo Linnie

    08 June 2012

    Linnie rated and commented on this recipe

    5 stars

    FAB cake - easy to make and ice, decoration looked amazing and tasted great. A winner all round. Still moist 4 days later after being kept covered in the fridge.

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  • Binder photo Sara

    08 June 2012

    Sara commented on this recipe

    I will keep the recipe for this easy sponge, very simple to make and failproof in my eyes, but the mix was quite liquid, so only good for leak-free baking tins!

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  • Binder photo Michy

    08 June 2012

    Michy rated and commented on this recipe

    5 stars

    A really easy recipe that went down beautifully for the jubilee. I increased the amounts and used a larger tin so increased the cooking time by a few minutes. The children loved decorating with the fruit and to make it look extra special iced the slides and edged those with half strawberries. Definitely one to repeat for special occasions, the Olympics and the George cross for Euro 2012 could work too.

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  • Binder photo Lorraine

    11 June 2012

    Lorraine commented on this recipe

    Tried this cake out....turned out great the whole family enjoyed it! Ate it all at one go..... mind you we were about 14 for dinner!

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  • Binder photo Lorraine

    11 June 2012

    Lorraine rated this recipe

    5 stars

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  • Binder photo lizziecottie

    17 June 2012

    lizziecottie rated and commented on this recipe

    5 stars

    made it for the jubliee everyone loved it making it for fathers day and going to write Dad in strawberries. i will use the recipie even if i do not use the flag design.

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  • Binder photo Michy

    24 June 2012

    Michy commented on this recipe

    Perfect for the jubilee, the kids loved decorating it. I increased the amounts of everything to make a larger cake and it was delicious. I think next time i'd make two layers and sandwich them together.

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  • Binder photo Leigh

    24 August 2012

    Leigh rated and commented on this recipe

    5 stars

    I've made this with my 8 year old son twice and each time has been a great success! He loves putting on all the berries and now wants to do the Scottish flag with brambles!!! Tastes lovely too.

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  • Binder photo Strawberry Fair

    02 September 2012

    Strawberry Fair commented on this recipe

    Our club had Basque visitors for the weekend. I made 4 and sandwiched 2 together with home made black current jelly making 2 cakes each spread with whipped cream and decorated with fruit to resemble the Basque and the GB flags. Very easy, moist and light. Went down a treat.

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  • Binder photo Loopygigglelips

    31 October 2012

    Loopygigglelips commented on this recipe

    Made this for a Jubilee Afternoon tea Party. I made it well in advance and froze it. Thawing it was no problem, the cake stayed deliciously moist. Looked absolutely stunning as a the centre piece for the table!

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  • Binder photo Ale

    10 November 2012

    Ale commented on this recipe

    I love this cake!, it's one of my favorites!! I even do it with 2% fat Greek yogurt! Does anyone know if I can use Soya yogurt (Alpro) instead of the Greek yogurt?

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  • Binder photo Michy

    23 December 2012

    Michy commented on this recipe

    I made this sponge base for my daughters eighteenth birthday party to great acclaim. I didn't have yoghurt so replaced that with cream and buttermilk which worked fine. I doubled the mixture to create two cakes to sandwich together with strawberry jam and buttercream and then iced with buttercream. Really moist and delicious.

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  • Binder photo Emilie Humbert

    26 January 2013

    Emilie Humbert rated and commented on this recipe

    5 stars

    I did that cake a couple of weeks ago. The sponge is delicious and it looks stunning!

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  • Binder photo robyn

    11 February 2013

    robyn commented on this recipe

    I would like to do this in a square tin to feed only 8 (smelly family gathering). Can anyone suggest how much to reduce the quantities. Going to cover it with white chocolate buttercream, sprinkles etc for my daughters birthday .

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Difficulty and servings

Easy

CUTS INTO 15 squares

Preparation and cooking times

Preparation time

Prep 45 mins

Cook time

Cook 30 mins

Freezable

FREEZE un-iced

Ingredients

  • 100g butter or baking spread (Stork for cakes), softened, plus extra for the tin
  • 175g self-raising flour
  • 50g ground almonds
  • 2 tsp baking powder
  • 4 large eggs
  • 225g caster sugar
  • 125ml full-fat Greek yogurt
  • zest 2 lemons

FOR THE BUTTER ICING

  • 175g butter , softened
  • 350g icing sugar , sieved

TO DECORATE

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PER SERVING

390 kcalories, protein 4.0g, carbohydrate 49.0g, fat 20.0 g, saturated fat 11.0g, fibre 1.0g, sugar 41.0g, salt 0.6 g

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