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Eggnog tray bake cake

Recipe may contain gluten, milk, soy, sesame and egg.

Get Christmas sorted ahead of time by making our custardy eggnog tray bake cake and storing it in the freezer – no one will know, we promise.

14 Ingredients


  • 75g (1/2 cup) self-raising flour

  • 40g (1/4) cup plain flour

  • 2 tbsp custard powder

  • 155g (3/4 cup) caster sugar

  • 100g butter, at room temperature

  • 1 tbsp vegetable oil

  • 1 tsp vanilla bean paste

  • 2 eggs

  • 125g (1/2 cup) sour cream

  • Ground nutmeg, to decorate
  • Brandy buttercream


  • 3 egg whites

  • 140g (2/3 cup) caster sugar

  • 250g butter, chopped, at room temperature

  • 2 tbsp brandy

5 Method Steps


  • Step 1

    Preheat oven to 180°C/160°C fan forced. Grease a 16 x 25cm slice pan. Line base and sides with baking paper.

  • Step 2

    Sift self-raising and plain flours and custard powder into a bowl. Beat sugar and butter in a large bowl for 2 minutes or until pale and creamy. Add oil and vanilla. Beat until combined. Add eggs, 1 at a time, beating well after each addition. Add sour cream and flour mixture. Beat, scraping down side of the bowl, until just smooth.

  • Step 3

    Pour into prepared pan. Bake for 25 minutes, until golden and cake springs back when lightly touched. Set aside for 10 minutes to cool slightly. Turn onto a wire rack to cool completely.

  • Step 4

    To make buttercream, whisk egg whites and sugar in a heatproof bowl until combined. Place bowl over a saucepan of simmering water (make sure bowl doesn’t touch water). Cook, stirring occasionally, for 3-5 minutes or until hot to touch. Use a stand mixer with whisk attachment to beat on high for 10 minutes or until almost at room temperature. Swap to paddle attachment. Beat in one-third of butter. Repeat with remaining butter in 2 more batches. Beat in brandy.

  • Step 5

    Transfer the buttercream to a piping bag fitted with a plain nozzle. Pipe over the cake then sprinkle with nutmeg to serve.
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Recipe Notes

  • Get ahead for Christmas and prepare to end of step 4 up to 1 month ahead. Wrap cake in 2 layers of plastic wrap then foil. Place buttercream in an airtight container. Freeze cake and buttercream. Thaw overnight in fridge. Transfer buttercream to microwave-safe bowl and heat in 30-second bursts, beating well in between, until smooth. Continue from step 5.
Image by Jeremy Simons

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