Food_Heaven_-_November_2019

Union Jack traybake

MAKES 1
For the sponge
225g (8oz) unsalted butter, softened
225g (8oz) caster sugar
4 large free-range eggs
200g (8oz) self-raising flour
To de c orate
250g (9oz) Renshaw Navy Blue
Ready-to-Roll Icing
250g (9oz) Renshaw White Ready-
to-Roll Icing
250g (9oz) Renshaw Ruby Red
Ready-to-Roll Icing
apricot jam, boiled

For the sponge
1 Preheat the oven to 180°C/Gas Mark

4. Grease a 20x34cm (8x13in) baking tin.
   2 Cream the butter and caster sugar
   together until light and fluffy. Add the
   eggs, one at a time, adding a spoonful of
   flour between each addition. Fold the rest
   of the self-raising flour into the mixture.
   3 Pour the batter into the prepared tin and
   bake for approximately 25 minutes, until
   a cake skewer comes out clean.
   4 Remove from the oven and leave the
   cake in the tin to cool on a wire rack for
   10 minutes. Turn out the cake onto the
   wire rack and leave to cool completely.

To de c orate
5 Knead the Renshaw Navy Blue Ready-
to-Roll Icing until pliable, then lightly dust
the work surface with icing sugar and roll
out icing to your desired thickness.
6 Cover the traybake with a thin layer of
boiled apricot jam. Lift the icing over the
cake, smoothing down the sides with
the palm of your hand. Trim any excess
icing. To give a sheen to the surface,

JULY

smooth with the palm of your hand.

7 Knead the Renshaw White Ready-to-

Roll Icing until pliable before rolling out.

Lightly dust the work surface with icing

sugar, then roll out icing to your desired

thickness. Cut two strips 3cm (1¼in)

wide and long enough to go over the cake.

8 Place one of the strips across the

cake. Trim at the base of the cake and

stick to the blue icing with cooled boiled

water. Place the second strip across the

cake so it looks like a cross and again

trim at the base of the cake.

9 Cut off the icing that overlaps with the

first strip at the centre of the cross.

10 Cut a further two strips of white

icing, each 1.5cm (about ¾in) wide, then

place and stick on a diagonal across the

cake. Trim at the base of the cake and

cut off the overlapping white strips.

11 Repeat the process with the

Renshaw Ruby Red Ready-to-Roll Icing.

Cut the first two strips 2cm (¾in) wide

and the diagonal strips 1cm (½in) wide.

Trim and stick on top of the white icing

with cooled boiled water, again cutting

off any overlaps.