Ginger Layer Cake Recipe

100g/4 oz/1 cup self-raising (self-rising) flour
5 ml/1 tsp baking powder
100g/4 oz butter or margarine, softened
100g/4 oz caster (superfine) sugar
2 eggs
For the filling and decoration:

150 ml whipping or double (heavy) cream
100 g/4 oz ginger marmalade

4 ginger biscuits (cookies), crushed

A few pieces of crystallized (candied) ginger

Method:

Beat together all the cake ingredients until well blended. Spoon into two greased and lined 18 cm/7 in sandwich tins (pans) and bake in a preheated oven at 160°C/325°F/gas mark 3 for 25 minutes until golden brown and springy to the touch. Leave to cool in the tins for 5 minutes, then turn out on to a wire rack to finish cooling. Cut each cake in half horizontally.

To make the filling, whip the cream until stiff. Spread the base layer of one cake with half the marmalade and place the second layer on top. Spread with half the cream and top with the next layer. Spread that with the remaining marmalade and top with the final layer. Spread the remaining cream on top and decorate with the biscuit crumbs and crystallized ginger.