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Vanilla buttercream squares

The sponge in this tray bake is light and delightfully delicate, though the truth is this recipe is all about the rich and sweet icing. Is there anything more invitingly indulgent than buttercream?

Makes 16 squares (v)

PREPARATION TIME

5–10 minutes

COOKING TIME

40 minutes

200g (7oz) butter, softened and diced

200g (7oz) caster sugar

3 eggs

325g (11½oz) plain flour, sifted

3 tsp baking powder

2 tsp vanilla extract

150ml (5fl oz) milk

For the vanilla buttercream icing

150g (5oz) butter, softened and diced

200g (7oz) icing sugar, sifted

2 tsp vanilla extract

2 tbsp milk

20cm (8in) square cake tin

* Preheat the oven to 180°C (350°F), Gas mark 4. Line the base of the tin with baking parchment and grease the sides with butter.

* Place all the ingredients for the sponge in a food processor and whiz for 1 minute or just until combined. Alternatively, cream the butter until soft using a hand-held electric beater, then beat in the sugar, whisk in the eggs one at a time and fold in the remaining ingredients.