Ingredients

Steps

• Grease and line a 30x23x4cm traybake tin with non-stick baking parchment.
• Preheat the oven to 160°C.
• Beat all traybake ingredients in a large bowl for two minutes until well blended.
• Transfer the batter into the prepared tin and level the surface with a spatula.
• Bake for 35-40 minutes until the center springs back when lightly pressed.
• Cool the cake slightly in the tin then transfer to a wire rack to cool completely.
• Mix icing sugar and ginger syrup in a bowl until smooth.
• Spread icing over the cooled cake and decorate with chopped stem ginger.
• Allow the icing to set before slicing into portions.