Coronation Traybake
This flag traybake not only looks stunning but it’s very easy to make!
Prepared with
Ingredients
- 7oz butter, softened plus a little for greasing
- 9oz self-raising flour
- 1 tsp baking powder
- 7oz caster sugar
- 4 medium eggs
- 2 tbsp milk
- 1 tsp vanilla extract
Topping
- 5fl. oz double or whipping cream, whipped
- 10oz Raspberries
- 5oz Blueberries
Instructions
Step 1
Grease crisper basket and line with two pieces of baking parchment. Criss cross paper in basket and ensure paper is pressed against sides. Trim to fit.
Step 2
To install the grill plate, slide it into the front of the base so it hooks in, then press down on the back until it clicks into place. Close the lid, select BAKE, set temperature to 160°C and time to 35 minutes. Press the dial to begin preheating, (preheating will take approximately 8 minutes).
Step 3
Whilst the unit is preheating, in a large bowl, sift flour and baking powder together. Add butter, sugar, eggs, milk and vanilla extract. Beat with an electric mixer for 2-3 minutes until smooth. Spoon or pour into prepared lined basket.
Step 4
When the unit beeps to signify it has preheated, place crisper basket on grill plate. Close lid and cook for 30-35 minutes.
Step 5
Cooking is complete when a cocktail stick is inserted in cake and it comes out clean. Remove basket and allow to cool in tin for 10 minutes before removing and cooling on a wire rack.
Step 6
Remove from baking parchment and spread the whipped cream over the cold cake. Decorate by placing a double row of raspberries in a cross shape across cake top. Place a diagonal cross of single row raspberries. Fill in gaps with blueberries. Cut into 12 pieces.