Simple spring traybake cake
Rustic, seasonal and good for sharing, this is a simple cake to make and a lovely gift to give. Pink spring rhubarb and sweet strawberry jam is gently baked in the lightest lemon sponge and topped with swirls of indulgent cream cheese and vanilla buttercream. Perfect as a tray bake for a delicious pudding, as a present on Mothering Sunday, or made into a pretty layer cake.
Ingredients
- For the cake:
- 170g butter
- 170g caster sugar
- 3 eggs, beaten
- 1.5 tsp of baking powder
- 170g self-raising flour
- Zest of 1 lemon
- 80g rhubarb, raw and chopped
- 4 tbsp strawberry jam, swirled
- For the buttercream:
- 150g cream cheese (full fat)
- 50g unsalted butter, softened
- 450g icing sugar
- 1 tsp of vanilla extract
Method
- To make the cake: Preheat the oven to 180 degrees.
- Cream together the butter, sugar and lemon zest.
- Add the beaten eggs a little at a time.
- Add the flour and baking powder, and fold in gently.
- Scrape the mixture into a 30x20cm lined tin. I used an oblong brownie-style traybake tin.
- Sprinkle the chopped rhubarb on top, dollop on the jam and use a spoon to swirl them both into the cake mixture.
- Bake for about 20-25 minutes or until golden and springy to touch.
- Take out of the oven and leave to cool in the tin.
- To make the buttercream: Put all of the ingredients into a mixer or food processor, or beat vigorously by hand until smooth and creamy.
- Once the cake is completely cold, spread the buttercream on top, and decorate with edible or sugar flowers.
