Light And Soft Ginger Traybake Cake
This light and soft ginger traybake cake is the perfect treat for afternoon tea, family gatherings, or simply when you need a little pick-me-up. With its tender crumb, gentle kick of spice and topped with flaked almonds, it’s a crowd-pleaser that’s easy to make and even easier to enjoy. Whether you’re a seasoned baker or just starting out, this recipe promises delicious results every time!
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The Ingredients
400 g Butter (softened or margarine)
500 g Caster Sugar
3 tbsp Ground Ginger
6 lrg Eggs
520 g Plain Flour
3 tsp Baking Powder
200 g Plain Greek Yoghurt
50 g Flaked Almonds
3 tbsp Vegetable Oil
How to make ginger traybake cake
Grease and line your baking tray with baking paper, leaving enough so that it overhangs the baking tray. Heat the oven at 160°c fan/180c/350f/gas 4.
Cream the butter and sugar in with your electric mixer for 3 minutes, until pale and creamy. Add the eggs one at a time whilst mixing.
In a separate bowl, mix the flour, ground ginger and baking powder. Pour half of this into your egg mixture and mix until combined. Pour in the greek yoghurt and oil, mix again, and then add the remaining flour.
Spoon the batter into your tray and smooth out evenly. Top with flaked almonds.
Bake for 50 minutes or until the sponge is cooked. Test the centre with a long sharp knife or skewer, if it comes out clean it’s done. Leave to cool in the tin.
Baking Tips
I used one baking tray for a taller sponge 30 x 25 cm with a depth of at least 2cm but you can easily spread them out over two small baking trays but you will need to reduce the cooking time.
For the sponge, use a full-fat creamy greek yoghurt for best results. Alternatively you could use creme fraiche or coconut cream. If the alternative you are using is quite runny you may need to cook the cake for longer.
If you like this recipe you may also like:
Lemon and Coconut Traybake
Double Lemon Traybake
Cadburys Flake Traybake
Light and Soft Ginger Cake Traybake
Equipment
Ingredients
For the sponge
- 400 g Butter (softened or margarine)
- 500 g Caster Sugar
- 3 tbsp Ground Ginger
- 6 lrg Eggs
- 520 g Plain Flour
- 3 tsp Baking Powder
- 200 g Plain Greek Yoghurt
- 50 g Flaked Almonds
- 3 tbsp Vegetable Oil
Instructions
- Grease and line your baking tray with baking paper, leaving enough so that it overhangs the baking tray. Heat the oven at 160°c fan/180c/350f/gas 4.
- Cream the butter and sugar in with your electric mixer for 3 minutes, until pale and creamy. Add the eggs one at a time whilst mixing.
- In a separate bowl, mix the flour, ground ginger and baking powder. Pour half of this into your egg mixture and mix until combined. Pour in the greek yoghurt and oil, mix again, and then add the remaining flour.
- Spoon the batter into your tray and smooth out evenly. Top with flaked almonds.
- Bake for 50 minutes or until the sponge is cooked. Test the centre with a long sharp knife or skewer, if it comes out clean it's done. Leave to cool in the tin.