Tray bakes are ideal for feeding a crowd. Angela Day has five delicious recipes to choose from.
On the menu are:
Banana choc-chip tray bake
Ginger and salted caramel tray bake
Easy carrot tray bake
Chocolate bun tray bake
Passion fruit beer box cake
BANANA CHOC-CHIP TRAY BAKE
125g butter
250ml light brown sugar
2 extra large eggs
3-4 large, very ripe bananas, mashed
500ml flour
10ml baking powder
60ml buttermilk
180ml chocolate chips
ICING
125g butter
250g thick cream cheese
5ml vanilla essence
375ml icing sugar
Cream butter and sugar in a large mixing bowl until soft and creamy.
Add eggs one at a time, beating well after each addition. Stir in the mashed bananas.
Sift the flour, baking powder and salt together and add to the creamed mixture, with the buttermilk. Stir in the chocolate chips.
Spoon the mixture into a greased and lined 20 x 30cm pan and bake at 180°C for 25-30 minutes or until a skewer inserted comes out clean.
Allow to cool in pan for 10 minutes before removing and placing on a cooling rack to cool completely.
Top with cream cheese icing if desired.
ICING: Cream the butter until light and fluffy. Add cream cheese and vanilla and beat until well blended.
Add icing sugar and beat to make a fluffy icing.
Pipe or spread onto the cake.
GINGER AND SALTED CARAMEL TRAY BAKE
200g butter, softened
180ml brown sugar
2 eggs
250ml golden syrup
850ml flour
7ml bicarbonate of soda
10ml ground cinnamon
15ml ground ginger
5ml salt
375ml hot water
salt pearls or flakes
SAUCE
100g butter
150g brown sugar
125ml cream
60ml golden syrup
Cream the butter and sugar well.
Add the eggs one at a time, beating after each addition. Beat in the syrup.
Sift the flour, bicarbonate of soda, cinnamon, ginger and salt and add to the creamed mixture alternately with the hot water.
Beat until smooth. The mixture is quite runny.
Pour into a 30 x 40cm pan which has been greased and lined with baking paper.
Bake at 180ºC for 30-40 minutes or until a skewer inserted into the cake comes out clean.
Remove and cool in the tin. Spread with caramel sauce and sprinkle with salt pearls or salt flakes.
When set, remove from the tin and cut into squares to serve.
SAUCE: Combine all the ingredients in a pot and bring to the boil.
Boil for 5-8 minutes until thickened and reduced.
Cool completely before spreading on to the cake.
EASY CARROT TRAY BAKE
4 eggs
400ml brown sugar
250ml oil
500ml cake flour
10ml bicarbonate of soda
10ml cinnamon
5ml salt
4 x 250ml grated carrots
100g pecan nuts, chopped (optional)
ICING
125g thick cream cheese
80g butter, softened
5ml vanilla essence
500ml icing sugar
Combine eggs and sugar in a large mixing bowl and beat until very light and creamy.
Beat in the oil.
Sift flour, bicarbonate of soda, cinnamon and salt together and stir into mixture.
Lastly, stir in the carrots and nuts.
Pour mixture into a greased and lined deep 23x30cm oven pan and bake at 180°C for 40-50 minutes or until a skewer inserted comes out clean.
Cool in pan for 15 minutes before removing to a cooling rack to cool completely.
Ice with cream cheese icing and decorate with pecan nuts if desired.
ICING: Combine cream cheese and butter in a mixing bowl and beat well.
Add the vanilla and beat in the icing sugar gradually until the mixture is thick and fluffy.
CHOCOLATE BUN TRAY BAKE
Makes 20
750ml cake flour
10g instant yeast
80ml castor sugar
10ml salt
60g butter melted
1 egg, beaten
200-300ml warm milk
FILLING
250ml chocolate hazelnut spread
125ml dark chocolate chips
ICING
250ml icing sugar
water to mix
Place the flour, yeast, sugar and salt in a bowl and mix.
Combine the butter, egg and milk and add to the dry ingredients, mixing to a dough that is soft but not sticky. Knead well until smooth and elastic.
Place the dough into an oiled plastic bag and set aside in a warm place until doubled in size.
When risen, turn the dough onto a lightly floured surface and knock back gently.
Roll out the dough into a rectangle of about 40 x 22cm. Spread with the hazelnut spread.
Sprinkle with the chocolate chips.
Roll up from the long side like a Swiss roll.
Cut the dough into 2cm pieces and place into a 30 x 40cm pan that has been greased and lined with baking paper.
Cover and set aside to rise for another 30 minutes.
Bake at 180°C for 25-30 minutes or until golden brown.
Remove and cool slightly before drizzling with the icing.
ICING: Combine icing sugar with enough water to make a thick icing, then drizzle over the warm buns.
PASSIONFRUIT BEER BOX CAKE
Use a carton beer box measuring 27 x 38cm. Staple the corners before using, as the glue can melt in the oven.
CAKE
500ml boiling water
150ml sunflower oil
10ml vanilla essence
8 extra-large eggs
750ml castor sugar
4 x 250ml cake flour
15ml baking powder
pinch of salt
80ml granadilla pulp
ICING
125g butter
500ml icing sugar, sifted
5ml vanilla essence
45ml fresh granadilla pulp
CAKE: Pre-heat the oven to 180°C.
Combine the water, oil and vanilla in a jug and allow to cool slightly.
Using an electric mixer, beat together the eggs and castor sugar until light and almost white in colour.
Add the water mixture together with the sifted dry ingredients and whisk until smooth.
Fold through the passionfruit pulp.
Pour into a foil-lined (shiny side facing upwards) beer box that has been lined with non-stick baking paper and sprayed with non-stick cooking spray.
Bake for 40-50 minutes or until a skewer inserted into the cake comes out clean.
Cool completely in the box before transferring to a cooling rack.
ICING: Cream the butter, then add the icing sugar and vanilla and mix well.
Add the granadilla pulp. The icing should be of a spreading consistency. Spread over the cooled cake.
Note: If preferred, the cake can be baked in a similar sized large oven tray.
The Angela Day cookery column is published in The Star, the Cape Argus, the Daily News and the Pretoria News.