Description
Mary Berry, the queen of baking, has created a delightful traybake that combines the rich flavors of butterscotch and buttery sponge cake. This recipe yields a soft and moist cake that is topped with a luscious butterscotch icing. The result is a delightful blend of textures and flavors that will have everyone asking for seconds.
Ingredients
Scale
-
For the Cake:
- 225g unsalted butter, softened
- 225g light muscovado sugar
- 275g self-raising flour
- 2 tsp baking powder
- 4 large eggs
- 2 tbsp milk
- 75g butterscotch chips
-
For the Icing:
- 100g unsalted butter
- 200g icing sugar
- 2 tbsp milk
- 50g butterscotch chips, melted
Instructions
- Preheat the oven to 180°C (160°C fan, gas mark 4). Grease and line a rectangular baking tin (approximately 30x23cm).
- Mix butter and sugar: In a large bowl, beat the softened butter and muscovado sugar until light and fluffy.
- Add dry ingredients: Sift in the self-raising flour and baking powder.
- Combine wet ingredients: Add the eggs and milk to the bowl, mixing well until you achieve a smooth batter.
- Fold in butterscotch chips: Gently stir in the butterscotch chips until evenly distributed.
- Bake the cake: Pour the batter into the prepared tin, smoothing the top. Bake for 25-30 minutes or until a skewer inserted into the center comes out clean.
- Prepare the icing: In a small saucepan, melt the butter over low heat. Remove from heat, then stir in the icing sugar, milk, and melted butterscotch chips until smooth.
- Cool and ice: Once the cake is baked, allow it to cool completely before spreading the icing evenly over the top.