1. Ginger cake. Simply add 2 tspns of ginger to the mixture with the dry ingredients and, before you slip it into the oven, sprinkle a bit of extra ginger on the top.
2.Chocolate. Depending on your tastes, anywhere from 2 tspns to 2 Tbspns can be sifted in with the dry ingredients. Note: if you get can hold of some raspberries, chop them and arrange them on top after the cake is cooled.
3.Colour it. The pale mixture in its most basic form will faithfully take any colourant and stay true during baking. I coloured it fuscia once, just for a laugh. This is a great idea for children's birthday cakes or seasonal baking.
4. Lemon cake. Finely grate some lemon rind and add it to the mixture. You should need about two lemons, depending on your tastes. Once the cake is out of the oven, squeeze some lemon juice over the top of it while its still warm. This will give it a delightful smell and that little extra tang.
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