Victoria Sponge Traybake

With the sad news of the Queen dying last week, my thought turned to regal bakes, something to cook in honour of the amazing dedication and duty she showed to our country. There can’t be much that is more royal than a Victoria sponge, and i’m sure it must have been a cake the Queen particularly enjoyed.

There’s something about a traybake that’s both enticing and homely, it’s like a friendly version of a sandwich cake and makes the perfect teatime treat. So to honour and show my respect to Queen Elizabeth II, here is my Victoria Sponge traybake (with a marbled raspberry sponge variation). It may add to the process to fill with dollops of raspberry jam but it is a fantastic addition and really cuts through the sweetness and also makes the bake even more reminiscent of a proper Victoria sponge. If you prefer you could spread a layer of jam onto of the sponge and then top with the buttercream, but it may be best to pipe on the buttercream to make sure you keep the layers distinct.

Victoria Sponge Traybake

(dairy-free, egg-free, nut-free, sesame-free, soya-free, vegetarian and vegan)

makes 1 20cm square traybake, serves 9

185g self-raising flour

1 tbsp custard powder (or cornflour)

110g caster sugar

3/4 tsp bicarbonate of soda

pinch of salt

150ml dairy-free milk

1 tbsp dairy-free yoghurt

50g dairy-free margarine, melted

1 tsp raspberry essence, optional

1/2 tsp natural red food colour, optional

1 tsp freeze-dried raspberry pieces, optional

9 tsp raspberry jam

sprinkles/decorations of choice

for the buttercream:

60g dairy-free butter

140g icing sugar

1 tbsp dairy-free milk

1 tsp vanilla extract

1. Preheat the oven to 180 degrees Centigrade. Line a 20cm square cake tin with parchment

2. In a large bowl, mix together the self-raising flour, custard powder, caster sugar, bicarbonate of soda and salt.

3. In a separate bowl, combine the milk, melted margarine, and yoghurt.

4. Pour the wet ingredients into the dry and combine to form a smooth batter. Either pour straight into the lined tin and level off.

5. Or, if you would like a raspberry marbled sponge, divide the batter into two bowls. Add the raspberry essence, food colour and freeze dried raspberries to one of the bowls and mix to make a bright pink batter. Place alternate dollops of the batters into the cake tin and marble together with a blunt knife.

6. Place into the hot oven and bake for 20 minutes until the cake has risen and turned a little golden. Check it is cooked through but testing with a skewer and if it comes out clean the cake is cooked.

7. Cool on a wire rack

8. Once cool, make 9 little insertions into the cake (i used an apple corer), fill with the jam and then place the little cake lids back on top.

9. Make the buttercream by whisking together all the ingredients until you have a light and fluffy icing.

10. Spread the buttercream over the traybake, sprinkle with decorations and cut into 9 equal squares.