Chocolate chip traybake
Bake these chocolate chip squares for the family. Easy to make, this traybake is ideal for cooking (and eating!) with kids
Pink marble sandwich cake
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- Serves 10-12
Skip to ingredients
- 225g butterat room temperature, plus extra for the tin
- 225g golden caster sugar
- 225g self-raising flour
- 4 large eggslightly beaten
- 4 tbsp seedless raspberry jam
- a few drops of pink food colouring(optional)
- 1 tsp vanilla extract
- 1-2 tbsp icing sugarfor dusting
For the white chocolate layer
- 200g white chocolatechopped
- 100ml double cream
Nutrition: Per serving
- kcal460
- fat27g
- saturates16g
- carbs47g
- sugars33g
- fibre1g
- protein6g
- salt0.6g
Method
step 1
Heat the oven to 180C/160C fan/gas 4. Butter and line the bases of two 18cm sandwich tins. Beat the butter, sugar, flour and eggs together in a large bowl using an electric whisk until it's lump-free.
step 2
Divide the mixture between two bowls. Beat half the jam and the food colouring, if using, into one, and beat the vanilla into the other.
step 3
Spoon alternating dollops of the mixes into the prepared cake tins, then swirl together using a skewer. Do this carefully – if you overdo it, you won’t see the pattern. Smooth the tops with the back of a spoon.
step 4
Bake for 20-25 mins until golden and a skewer inserted into the centre comes out clean. Leave to cool in the tins for 10 mins, then turn out.
step 5
Meanwhile, to make the white chocolate layer, put the chocolate and cream in a heatproof bowl set over a pan of just simmering water, ensuring the bowl doesn’t touch the water. Stir until the chocolate has melted into the cream and you’re left with a smooth, glossy mixture. Leave to cool completely in the fridge, stirring occasionally.
step 6
Sandwich the cakes together with the remaining raspberry jam and the white chocolate mixture, then generously dust the top with icing sugar. Slice and serve.
