Plain cake

Press the centre lightly: it should spring back, and a skewer pushed into the middle should come out clean or with a few dry crumbs. If wet mixture clings to it, bake for a few more minutes and test again.

Once completely cool, keep it in an airtight tin or wrapped well at room temperature; cut cake dries out fastest, so cover the cut face. It usually keeps well for about three days.

Yes. Cool it completely, wrap individual slices or the whole cake tightly, and freeze for up to three months. Defrost wrapped at room temperature so condensation forms on the wrapping rather than making the cake soggy.

Serve it with fresh berries or sliced stone fruit, or add custard, yoghurt or a spoonful of jam. Its mild flavour also makes it a good base for toasted slices topped with butter.

Usually, but plain cake is often denser and richer. It has about 398 kcal and 22 g of fat per 100 g, compared with 294 kcal and 4 g of fat in plain sponge cake, so sponge is better for a light layered dessert.

A slice around 50 g is a practical serving; it provides 199 kcal and 13 g of sugars.

Yes. Crumble it into a trifle with fruit and custard, or layer pieces with whipped cream and berries. Slightly stale cake works particularly well because it holds its shape when layered.