An easy ginger traybake cake that’s sticky, sweet and cake for adults spiced. A perfect tea-time treat for the colder months.

Cakes are best stored in airtight tins rather than plastic boxes. Once a cake has been cut, the cut surfaces will start to dry. Covering them with a piece of aluminium foil minimises the effect. Undecorated cakes can be frozen for up to three months if tightly wrapped. It’s essential to accurately weigh and measure cake ingredients and to follow the instructions carefully. The ingredients need to be at the correct temperature before you start.

For example, many cake recipes specify soft, chilled or frozen butter, and eggs at room temperature, in order to achieve a specific effect. Where caster sugar is specified, coarser granulated sugar or fine icing sugar are not acceptable substitutes as they’ll create detrimental effects, such as a speckled finish or failure to hold air bubbles in the batter. Darker sugars such as unrefined molasses sugar or muscovado are great for baking but will give a darker colour, deeper flavour and moister texture than caster sugar, so need to be used in their appropriate recipes. Similarly, with flour, don’t try to use strong bread flour in place of plain or self-raising flour because its gluten level is much higher. This will result in an uneven rise and a tough cake. You can, however, substitute plain flour for self-raising by adding sufficient raising agents. On this Wikipedia the language links are at the top of the page across from the article title.

This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Cake is a flour confection made from flour, sugar, and other ingredients, and is usually baked. Cake is often served as a celebratory dish on ceremonial occasions, such as weddings, anniversaries, and birthdays.

The term “cake” has a long history. The word itself is of Viking origin, from the Old Norse word “kaka”. It was baked using flour mixed with eggs, milk, nuts, and honey. They also had a cake called “satura”, which was a flat heavy cake. During the Roman period, the name for cake became “placenta” which was derived from the Greek term. A placenta was baked on a pastry base or inside a pastry case.