Preparation time
less than 30 mins
cooking time
30 mins to 1 hour
Serves
Makes 20 slices
Chris Moyles’ traybake takes inspiration from Mary Berry. It’s simple to make and made primarily from store cupboard ingredients – a handy recipe to add to your repertoire!
By Chris Moyles
From Series 2
Ingredients
For the sponge
- 50g/1¾oz cocoa powder
- 6 tbsp boiling water
- 100g/3½oz unsalted butter
- 275g/9¾oz golden caster sugar
- 3 large free-range eggs
- 125ml/4fl oz full-fat milk
- 150g/5½oz self-raising flour
- 25g/1oz ground almonds
- 1 tsp baking powder
- 50g/1¾oz malted milk powder
- 4 tbsp strawberry jam
For the icing
- 200ml/7fl oz double cream
- 400g/14oz white chocolate, finely chopped
Method
- Preheat the oven to 180C/160C Fan/Gas 5. Grease a 30x23cm/12x9in traybake tin and line with baking parchment.
- Put the cocoa and boiling water in large bowl and mix. Add the butter and mix until smooth. Add the remaining sponge ingredients and mix until fully incorporated.
- Pour into the tin, and bake for 30-35 minutes, or until the traybake springs back when pressed lightly with a finger in the centre and is beginning to shrink away from the sides of the tin.
- leave to cool in the tin for 10 minutes, then turn out, carefully remove the parchment and place on a wire rack to cool completely.
- To make the icing, gently heat the cream in a small heavy bottomed saucepan. Add the white chocolate and stir until smooth. leave to cool.
- Pour the icing over the traybake in an even layer.