Eggnog Tray Bake Cake Recipe

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.

The ingredient of Eggnog Tray Bake Cake Recipe

preheat oven to 180u00b0c 160u00b0c fan forced grease a 16 x 25cm slice pan line base and sides with baking paper
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
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
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 doesnu2019t 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
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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