Additional Ingredients

For the topping

200 grams	Unsalted Butter
450 grams	Icing Sugar (Silver Spoon Homegrown)
1 tbsp	Milk
	Strawberries
	Blueberries
	Raspberries

How to make Union Jack Tray Bake

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1. Heat the oven to 180°C, fan oven 160°C, Gas Mark 4. Grease a 30 x 25cm tin and line with baking paper.
2. Place the butter in a large mixing bowl and add the sugar. Beat together with an electric mixer until the mixture is light and fluffy.
3. Add the eggs one at a time, adding a spoonful of the flour if the mixture starts curdling. Fold in the remaining flour with a metal spoon until you have a soft, smooth cake mix. Stir in the vanilla extract. Carefully fold in the raspberries.
4. Spoon the mixture into the cake tin and bake for 25-35 minutes until golden and risen. Since this cake is long and wide make sure you check the cake is cooked through by inserting a skewer in the middle of the cake and when it is ready it should come out clean.
5. Cool in the tin and then transfer onto a cooling rack and leave to cool completely.
6. For the topping: beat together the butter and a quarter of the icing sugar in a large bowl until soft. Add the remaining icing a little at a time and beat until smooth. Do not add too much icing sugar at a time else your kicthen will be covered with a layer of it!
7. Add a little milk and beat the mixture until creamy and smooth. Spread the butter icing over the top and sides of the cake. Find a picture of the Union Jack flag and recreate the pattern using a selection of sliced strawberries, blueberries and raspberries, leaving the white butter icing exposed to create a white line.

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