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We thought it might be a bit of fun to have a Great EGC Bake Off.  With so many competitive golfers in the club surely some of that competitive spirit can be directed into some baking? We have included a recipe below, a Mary Berry classic of course, and we will give you all a week to get organised and get baking.  All we need by the end of the week is a photo of you with the finished product! You can email it to info@egc.ie.  Please, no photoshop, all successes and failures should be documented as is! We also might have a prize on offer so even more motivation to get baking.

The recipe we decided to use is a Mary Berry traybake recipe.  We have included three different variations of the same recipe, just to give you all some options, happy baking!

All-in-one Sponge Traybake

225g (8oz) softened butter

225g (8oz) caster sugar

275g (10oz) self-raising flour

2 level teaspoons baking powder

4 large eggs

4 tablespoons of milk

To decorate:

A little sifted icing sugar.

 

1.       Pre-heat the oven to 180 degrees centigrade (160 for fan ovens or gas mark 4).  Grease a 30 x 23 cm (12 x 9 inch) traybake or roasting tin, then line the base with baking parchment.

2.       Measure all the ingredients into a large bowl and beat until well blended.  Turn the mixture into the prepared tin and level the top.

3.       Bake in the preheated oven for about 35-40 minutes or until the cake has shrunk from the sides of the tin and springs back when pressed in the centre with your fingertips.  Leave to cool in the tin, then cut into 21 pieces and peel off the baking parchment.

 

Below are the variations on the above recipe, just add the extra bits to your bowl with the rest of the ingredients and beat until well blended.

 

Iced Lemon Traybake

Include the following in the recipe:

Grated rind of two lemons.

For the icing:

3 tablespoons of lemon juice

225 g (8oz) sifted icing sugar.

To make the icing mix together the lemon juice and the icing sugar to give a runny consistency. Spread evening over cooled cake and leave to set before cutting into 21 pieces.

 

Coffee & Walnut Traybake

Include the following in the recipe:

2 tablespoons of coffee essence or using instant coffee, mix two teaspoons with 2 tablespoons of water.

75g (3oz) chopped walnuts

For the icing:

75gr (3oz) softened butter

225g (8oz) sifted icing sugar

2 teaspoons milk

2 teaspoons coffee essence

Walnut halves

To make the icing, beat together the butter with the icing sugar, milk and coffee essence.  Spread evenly over the cold cake and decorate with walnut halves and cut into 21 pieces.

 

Sultana & Orange Traybake

Include the following in the recipe:

275g (10oz) sultanas

Grated rind of 2 oranges

For the icing:

3 tablespoons of orange juice

225 g (8oz) sifted icing sugar.

To make the icing mix together the orange juice and the icing sugar to give a runny consistency. Spread evening over cooled cake and leave to set before cutting into 21 pieces.

 

HAPPY BAKING!