The hosts told us "The bakers can use any type of sponge, and any flavor, but it must be able to be cut into 16 identical slices."

Prue Leith: "A traybake, as the name implies, is baked in a tray. Traditionally, these are the good old reliable sponge cakes with a white icing on top, but I would like to see something completely new - something I've never seen before. "

Paul Hollywood: "You've got to bite into it. A little bit of crunch on the top is nice but you want to find a beautiful sponge, packed with flavour. The bakers must get that flavor across to us in every bite. Time management is critical - if they mess up with time, they're in whole world of trouble."