less than 30 mins
30 mins to 1 hour
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
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
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.