Honey Funfetti Traybake
by Sarah-Kim Watchorn
15 people
40 minutes
10 minutes
Ingredients
For the base:
-
0.5
tsp
Baking Powder
-
0.5
tsp
Bicarbonate of Soda
-
100
ml
Buttermilk
-
150
g
Caster Sugar
-
2
medium
Eggs
-
100
g
Funfetti
-
175
g
Honey
-
100
ml
Sunflower Oil
-
300
g
flour
For the honey buttercream:
-
350
g
Butter
-
3
medium
Egg Whites
-
250
g
Honey
To serve:
-
50
g
Funfetti
-
2
tbsp
Honey
Method
- Preheat your oven to 160°C. Grease and line an 8x10 inch tin with parchment paper. For the base, whisk the sugar, oil, honey, eggs and buttermilk together in a freestanding mixer until just combined.
- Gently mix through the remaining ingredients (flour, baking powder, bicarbonate of soda and funfetti).
- Pour the mix into the prepared tin and bake until it’s golden and springs back (about 40 minutes).
- To make the buttercream mix the honey in a small saucepan fitted with a sugar thermometer. Bring to the boil, then simmer until it reaches 110°C. Pop your egg whites in the bowl of a freestanding mixer and whisk into soft peaks. Now, bring the honey to 121°C, with the mixer running, pour into the whipped whites in a steady stream, easy does it!
- Adding a tiny bit of butter at a time, continue to whisk at a slightly lower speed until it is all fully incorporated.
- Continue to whisk until it has cooled (when you feel the bowl is the same temperature as your hands).
- Spread the buttercream icing across the cooled cake, drizzle with honey and sprinkle with extra funfetti.
