Colourful iced tray bake
Chef's Delight
Recipe by Paula Heatley
A WORD FROM THE CHEF
This is a perfect recipe with make with the children over the summer holidays. They will love decorating it with the icing and sprinkles and will enjoy eating it too!
INGREDIENTS
200g caster sugar
200g butter
Four eggs
200g self raising flour
2tsp vanilla
20ml milk
200g icing sugar
METHOD
Preheat your oven to 180c and line a 9x9 tin.
In a bowl, place your butter and sugar and beat together until pale and fluffy.
Add your vanilla and your eggs one at a time beating after each addition.
Add the flour and milk and mix until well combined.
Pour your mixture into your prepared tin and bake for 40-45 minutes until golden.
Leave to cool in the tin for 10 minutes then transfer to a wire rack to cool fully.
When fully cool, make your icing by adding water to the icing sugar, a little at a time, until you get a thick pouring consistency. Pour this over your cake and top with sprinkles of your choice.
Allow the icing to set and cut into squares and enjoy.
ABOUT THE CHEF
Paula Heatley is a mother of four, who loves to cook and bake for her family. Find her recipes on Instagram ‘paulas family kitchen’.