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Vanilla & Chocolate Marble Traybake

As its high season here at HfH at the moment; the old cake stand is being very well used. So keeping up with demand can be a little challenging. This is where a traybake comes into its own. A quick and relatively simple bake; it can be frozen (before icing) or cut into neat squares for your cake stand and the rest stored - it will keep for a few days in a dry air-tight container. And then - if there are any left overs (hardly likely!) you can always add a little double cream or custard.

There are many different varieties so give it a whirl and keep it as your emergency go-to!

Ingredients (approx 16 pieces)

  • 200g baking margarine from the fridge (stork)

  • 200g caster sugar

  • 300g S/R Flour

  • 2 tsp baking powder

  • 4 eggs

  • 2 tbsp milk

  • 1/2 tsp vanilla extract

  • 1 1/2 tbsp cocoa powder

  • 2 tbsp hot water

For the icing:

  • 25g margarine

  • 1 tbsp cocoa powder

  • 200g icing sugar

  • approx 4tbsp milk (if needed)


  • You will need a traybake tin 30 x 23cm, lines with foil and greased lightly.

  • Measure the margarine, sugar, flour, baking powder, egs, milk and vanilla extract into a large mixing bowl and beat well until well blended. Spoon half of the mixture into another bowl and set aside.

  • In a small bowl mix together the cocoa powder and hot water until smooth. Allow to cool a little and then add to one of the bowls of cake mixture, mixing well until evenly blended.

  • Spoon the vanilla and chocolate mixture in alternate spoonfuls in the tin and level the top. Using the handle of a teaspoon drag figure of eights into the mixture to give a marble effect (if you don't do this you will end up with blocks of colour more like battenburg).

  • Bake in pre-heated oven (160 -180 degrees fan or conventional) for 25-30 mins until the sponge is shrinking away from the tin and springy to touch. Leave to cook in the tin.

  • For the icing, melt the margarine in a small pan, add the cocoa powder and stir to blend. Remove from heat and add icing sugar, mix thoroughly if you need to - add some milk.

  • Spread over the cold sponge and cut into even portions.

Told you it was easy peasey lemon squeezey!

Now go and get yourself a nice cup of tea and sample your handiwork

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