Citrus “Traybake” Cake

“Traybake” isn’t really part of the American baker’s vocabulary…unless she watches the Great British Baking Show, of course. Visitors to this blog know very well of my GBBS obsession, which lives on in full force

A traybake can be a cake, brownie, or other dessert baked in a rectangular pan. Ranging from the simple to the complex, traybakes are apparently a staple of family baking in Britain. This recipe is adapted from Mary Berry’s Fast Cakes: Easy Bakes in Minutes; I subbed oranges for limes because that’s what I had on hand. I suspect that I slightly over-baked my cake, but Mike’s coworkers registered no complaints. I also made the mistake of zesting my lemon and orange in advance, then trying to sprinkle the chilled zest over my icing; next time, I’ll zest the fruit straight onto the icing so it falls more evenly, rather than in clumps.

Ingredients

For the cake

  • 1 cup margarine* straight out of the fridge
  • 1 cup superfine sugar
  • 2 1/2 cups self-rising flour
  • 4 eggs
  • 1 teaspoon baking powder
  • 2 teaspoons lemon curd
  • zest of 1/2 lemon
  • zest of 1/2 orange

For the icing

  • 2 1/2 cups powdered sugar, sifted
  • 3-4 tablespoons lemon and orange juice
  • zest from 1/2 lemon
  • zest from 1/2 orange

Preparation

Preheat oven to 350 degrees. Lightly grease a 9 x 13 (or 9 x 12, if that’s what you have) baking tin and line it with parchment.

Place all cake ingredients in a mixer and beat well to combine, until batter is light and fluffy. Pour into prepared tin and bake for 30-35 minutes, until well risen and the top springs back slightly when gently pressed.

Remove from oven and cool completely before icing.

To make icing, place powdered sugar in a bowl and add 1 tablespoon lemon and orange juice at a time to make a smooth, thick drizzle icing. Pour over cake; spread with an offset spatula to cover completely. Top with lemon and orange zest.

Allow icing to set, then cut into 16 pieces. Store in an airtight container at room temperature for 2-3 days.

Citrus Cake

This weekend’s theme seems to be “tastes delicious, but the texture needs work.” Yesterday afternoon I whipped up a foam/sponge cake, similar to what you’d use for a jelly roll but without the actual rolling. It’s too chewy, and I’m not really sure why. Did I over-mix it? Under-bake it? It’s not nearly as light and airy as my spice roll was at Thanksgiving, so I’m going to have to get back into the kitchen and see where things went wrong. I actually suspect I under-baked it and didn’t give the cake enough time to rise.

In any case, this creation is one that, had the texture turned out well, I think would have made the judges of the Great British Baking Show proud. My blood orange curd features in both the filling and the frosting, so flavor-wise this is a wonderful combination of citrus and vanilla.

Ingredients

For the cake

  • 3/4 cup flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 eggs, at room temperature
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • zest from 1 blood orange

For the frosting & filling

  • 4 tablespoons butter
  • 2 tablespoons cream cheese
  • 1/2 cup plus 2 1/2 tablespoons blood orange curd, divided
  • 2 1/2 cups powdered sugar

Preparation

Preheat oven to 400 degrees. Line a 10 x 15 x 1 pan with parchment.

In a small bowl, sift together flour, baking powder, and salt; set aside. In a mixer fitted with the whisk attachment, beat eggs until foamy, then slowly add the sugar, beating on medium speed until the mixture is thick and a light lemon color, about 5-7 minutes; add vanilla and zest just before you stop beating. When the batter is done, it will fall from the whisk in a ribbon, then mound on top of the batter before blending back in. Gently fold the flour mixture in (I used my whisk attachment for easy clean-up).

Pour batter into parchment-lined pan and bake for 12-14 minutes, until the top is golden brown and springs back when you touch it. Remove from the oven and flip onto a cooling rack, then gently peel the parchment away. Allow to cool completely before filling and frosting.

While the cake cools, make the frosting: in a mixer fitted with the paddle attachment, beat butter and cream cheese until completely smooth. Add 1 cup powdered sugar and 1 tablespoon curd, beating until smooth; add remaining powdered sugar and curd, then beat until totally smooth.

Place frosting in a piping bag and remaining 1/2 cup curd in another piping bag; set aside.

Trim edges of the cake to create three equal rectangles (you can save the scraps and have them as a snack with some curd later). Place bottom layer on a platter and pipe a border of frosting around the edge, then fill the inside with curd. Repeat with the second layer, then top with the third layer. Pipe remaining frosting on the top.

Store in the refrigerator for up to 3 days. Makes about 8 servings.