Who doesn’t love delicious traybakes? Whether you are a fan of vanilla, chocolate, or zesty lemon drizzle, traybakes are ideal for a sweet treat at any time of the day. With this in mind, let’s look at five of the most popular traybakes.
1. Chocolate brownies
Always a favourite amongst adults and children, this is one of the first traybakes you might think of. Chocolate brownies, or blondies, are completely decadent and surprisingly versatile. You can make them topped with chocolate chips and add walnuts, fudge, or even Maltesers. Blondies simply switch up the richness of dark chocolate for sweet white chocolate, making a dreamy dessert for people with a sweet tooth.
2. Coconut squares
Coconut squares are a simple and timeless afternoon tea classic that a lot of us remember from our childhood. The base is made from a simple and light vanilla sponge, dusted with sprinkles of sweet, shredded coconut. It is an extremely easy treat that beginners can make with ease, and you can even add a little jam as a layer over the sponge before you sprinkle on your coconut. Look out for these on the office lunches menu from companies such as www.crumbsdelivered.co.uk/shop/office-lunch-delivery/.
3. Victoria sponge
This really is a classic; what’s more, it is truly delicious. The sponge is combined with cream and jam and dusted with light icing sugar to create absolute perfection. Serve it in slices for office lunches when the team comes together or in mini bites for office snacks. It also makes a wonderful birthday cake.
4. Lemon drizzle slices
Lemon cake is so much fun with its fruity citrus flavours and sweet, soft sponge base. It is a great pick-me-up at any time of day and makes a great pairing with chocolate cake for a contrasting duo.
5. School sake
If you want a cake that will make everyone smile with nostalgia, it has to be a school cake. Made with vanilla sponge, simple white icing, and a ton of sprinkles, this will take you right back to your childhood.
Which traybake will be your choice?
An easy lemon drizzle traybake recipe
Lemon drizzle is a lighter, zestier choice when brownies or Victoria sponge have had their moment, and it is quick to make. Heat the oven to 180C, 160C fan or gas 4, and line a square baking tin with parchment.
Beat 120g of caster sugar with 70g of soft butter until pale and fluffy. Add two eggs and mix again, then add 140g of self-raising flour, a teaspoon of baking powder, the grated zest of a lemon, a tablespoon of lemon curd and two tablespoons of milk. Combine well with a wooden spoon, pour into the tin and bake for up to half an hour.
For the topping, mix 250g of icing sugar with the juice of the lemon, a little water and a drop of yellow food colouring, then pour it over the cake while it is still hot. Leave it to cool before slicing. You can add piped icing for a fancier finish or serve it plainly with a spoonful of mascarpone and a cup of Earl Grey.