This is super classical traybake that has been enjoyed over the decades in school cafeterias. Drenched in custard it proves to be a heart warming dessert full of nostalgia.
(Apologise, no closed captions on this video, I wouldn’t have had enough time and wanted to get the video out.
Instead i’ll include a written method after the ingredients list to aid anyone that may need it)
Jam & Coconut Traybake
Ingredients:
300g Self Raising flour
280g Sugar
170g Stork/Margarine
2tsp Vanilla extract
1 & 1/2tsp baking powder
5 Medium eggs (room temp)
100ml milk (room temp)
Approx 200g seedless raspberry jam
Desiccated coconut
Equipment:
Electric Hand mixer/stand mixer
Large bowl & sieve
Scale
Silicone spatula
Large baking tin - approx 10” x 7”
You can also make this Gluten Free by replacing the self raising flour with Gluten Free self raising flour. The method will remain the same and no other changes are required.
Method:
-Grease your tin
-pre-heat oven to 150 fan/170/gas mark 3
-In a large bowl, sift in the self raising flour
-Add the sugar and Stork and mix until forms breadcrumb consistency
-Add eggs, vanilla and baking powder then mix until combined
-Finally add milk and mix until smooth
-Pour cake batter into tin and bake for 30-35 mins or until a sharp knife comes out clean when poked into the centre of the cake
-when cake is out the oven, spread over the raspberry jam
-allow to cool, then sprinkle desiccated coconut on the top.
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