Traybakes

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Caris44

Traybakes

Sometimes when I make a traybake, the surface forms a skin which tends to peel off. Could you please tell me what causes this, and how to prevent it happening?

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Lindsey, Food Editor

Traybakes

Hello Caris44,

Years ago I saw something like this happen when a sponge was not removed from the tin and left to cool completely before it was covered. So I guess it was the moist environment that caused it.

Please can you tell me what recipe you are following?

Many thanks

Lindsey

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Caris44

Traybakes

Thank you very much for your prompt reply Lindsey.
I use many different traybake recipes, but this problem occurs when I bake all-in-one sponge recipes - a thin surface layer of the sponge separates in places.
I do usually leave them to cool in the tin, and sometimes I also ice them in the tin.
I never have this problem with sponge sandwich cakes - only with traybakes.

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Lindsey, Food Editor

Traybakes

Hello Caris44,

We don’t have recipes for traybake’s as such but the all-in-one method, family cake, in the new book, baked in the oblong tin worked really well. I think that it is as close as we get to a traybake. I guess that icing the cake that you are making in the tin itself means that it will not have cooled in the same way. We remove the Family Cake after ten minutes to a cooking rack. Perhaps you could try that.

Best wishes

Lindsey

 
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