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Iced Cherry Marble Sponge Traybake

This marble sponge traybake topped with icing and cherries is a delightful twist on the classic dessert that combines the light, fluffy texture of sponge cake with a swirl of cherry syrup for the marble effect. Topped with a smooth, glossy icing and crowned with a scattering of vibrant, juicy Amareno cherries, this traybake is a showstopper that’s sure to impress at any gathering.

marble sponge cake topped with icing and cherries

Ingredients

For the sponge

  • 400 g Margarine (or softened butter)
  • 500 g Caster Sugar
  • 6 lrg Eggs
  • 520 g Plain Flour
  • 3 tsp Baking Powder
  • 150 g Plain Greek Yoghurt
  • 6 tbsp Cherry Syrup

Icing

  • 200 g Icing Sugar
  • Amareno Cherries (halved – or any other type of cherries)

How to make a marble plain sponge traybake

STEP 1: Grease and line your baking tin/s with baking paper, leaving enough so that it overhangs the baking tray. Heat the oven at 160°c fan/180c/350f/gas 4.

STEP 2: Cream the butter, and sugar in with your electric mixer for 3 minutes, until pale and creamy. Add the eggs one at a time whilst mixing.

STEP 3: In a separate bowl, mix the flour, and baking powder. Pour half of this into your egg mixture and mix until combined. Pour in the Greek yoghurt and mix again, and then add the remaining flour.

STEP 4: Spoon half of the batter into your tin and smooth out evenly. Top with dollops of the cherry syrup . Add the remaining batter on top, spread out and swirl through with a knife or spoon.

STEP 5: Bake for 50 minutes or until the sponge is cooked. Leave to cook completely in the tin.

STEP 6: For the icing, mix the icing sugar with enough water (a little at a time) to make a thick glaze. Drizzle over the cooled cake, top with the cherries then slice and serve.

Top Tips For A Sponge Traybake

Here are some top tips to ensure your iced cherry marble sponge traybake turns out perfectly every time:

  1. Ingredient Temperature: Make sure your ingredients, especially butter, eggs, and milk, are at room temperature. This helps to create a smooth batter and a uniform texture in the sponge.
  2. Even Baking: To avoid overbaking the edges while waiting for the centre to cook, spread the batter evenly in the tray.
  3. Testing for Doneness: Use a toothpick or a skewer to test if the sponge is done. It should come out clean or with a few moist crumbs when inserted into the center of the cake.
  4. Cooling: Allow the sponge to cool completely in the tray before icing. This prevents the icing from melting and ensures a smooth, professional finish.
  5. Icing Consistency: For the perfect drizzle, make sure your icing is the right consistency – not too runny that it soaks into the sponge, and not too stiff that it doesn’t spread. If it’s too thick, thin it out with a little milk or cherry juice; if it’s too thin, add more powdered sugar.
  6. Decorating with Cherries: You can use any cherries. I used Amareno cherries soaked in syrup. No need to rinse just place on top. You can also use glace cherries too.
  7. Serving: Use a sharp knife dipped in hot water to cut clean slices without dragging the icing or crushing the sponge.
  8. Storage: If you’re not serving the traybake immediately, store it in an airtight container to keep the sponge moist.

By following these tips, you’ll be well on your way to creating a stunning and delicious iced cherry marble sponge traybake that’s sure to be a hit with all who try it. Happy baking!

marble sponge cake topped with icing and cherries

Iced Amareno Cherry Sponge Traybake

Rachel
This traybake combines the tart flavour of lemon curd with the sweetness of icing to make a delicious dessert for any time of the year.
No ratings yet – be the first to rate this recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert
Cuisine British
Servings 21
Calories 374 kcal

Ingredients
  

For the sponge

  • 400 g Margarine (or softened butter)
  • 500 g Caster Sugar
  • 6 lrg Eggs
  • 520 g Plain Flour
  • 3 tsp Baking Powder
  • 150 g Plain Greek Yoghurt
  • 6 tbsp Cherry Syrup

Icing

  • 200 g Icing Sugar
  • Amareno Cherries (halved – or any other type of cherries)

Instructions
 

  • Grease and line your baking tin/s with baking paper, leaving enough so that it overhangs the baking tray. Heat the oven at 160°c fan/180c/350f/gas 4.
  • Cream the butter, and sugar in with your electric mixer for 3 minutes, until pale and creamy. Add the eggs one at a time whilst mixing.
  • In a separate bowl, mix the flour, and baking powder. Pour half of this into your egg mixture and mix until combined. Pour in the Greek yoghurt and mix again, and then add the remaining flour.
  • Spoon half of the batter into your tin and smooth out evenly. Top with dollops of the cherry syrup . Add the remaining batter on top, spread out and swirl through with a knife or spoon.
  • Bake for 50 minutes or until the sponge is cooked. Leave to cook completely in the tin.
  • For the icing, mix the icing sugar with enough water (a little at a time) to make a thick glaze. Drizzle over the cooled cake, top with the cherries then slice and serve.
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Notes

I used a large roasting tin for a taller sponge, but you can easily spread them out over two small baking trays.

Nutrition

Serving: 22gCalories: 374kcalCarbohydrates: 56gProtein: 4gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 1mgSodium: 244mgPotassium: 46mgFiber: 1gSugar: 37gVitamin A: 683IUVitamin C: 0.04mgCalcium: 51mgIron: 1mg
Keyword fresh lemons, lemon curd sponge recipe, lemon zest
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