Cherry Sponge Traybake Recipe

Name: Cherry Sponge Traybake
Total time: 50 min
Yield: 6
Ingredients: 200 g Unsalted butter, softened; 200 g Caster sugar; 4 Large eggs; 200 g Self-raising flour; 1 tsp Baking powder; 1 tsp Vanilla extract; 2 tbsp Milk; 150 g Pitted cherries, halved; 1 tbsp Icing sugar, for dusting

A delightful and easy-to-make cherry sponge traybake that's perfect for any occasion. This classic recipe is moist, fluffy, and dotted with sweet, juicy cherries.

easy

00:50

METHOD

Step 1.
Preheat your oven to 180°C (350°F, Gas Mark 4), and generously grease a rectangular baking tray.
Step 2.
In a large mixing bowl, cream together 200g of softened unsalted butter and 200g of caster sugar until light and fluffy.
Step 3.
Gradually beat in 4 large eggs, one at a time, ensuring each is well incorporated before adding the next.
Step 4.
Fold in 200g of self-raising flour and 1 tsp of baking powder, being careful not to overmix.
Step 5.
Gently fold in 1 tsp of vanilla extract and 2 tbsp of milk to achieve a smooth, dropping consistency.
Step 6.
Carefully stir through 150g of halved pitted cherries, making sure they're evenly distributed.
Step 7.
Pour the batter into the prepared tray, smoothing the top with a spatula.
Step 8.
Bake in the preheated oven for 35-40 minutes, or until golden and a skewer inserted into the centre comes out clean.
Step 9.
Allow to cool in the tray for 10 minutes, then transfer to a wire rack to cool completely.
Step 10.
Cut into squares and dust with icing sugar and serve.