Ginger Cream Cake Recipe

175 g/6 oz butter or margarine, softened

150 g/5 oz soft brown sugar

3 eggs, lightly beaten

175 g/6 oz/1½ cups self-raising (self-rising) flour

15 ml/1 tablespoon ground ginger

For the filling:

150 ml/¼ pt double (heavy) cream

15 ml/1 tablespoon icing (confectioners') sugar, sifted

5 ml/1 teaspoon ground ginger

Method:

Cream together the butter or margarine and sugar until light and fluffy. Gradually add the eggs, then the flour and ginger and mix together well. Spoon into two greased and lined 20 cm/8 in sandwich tins (pans) and bake in a preheated oven at 180ºC/350ºF/gas mark 4 for 25 minutes until well risen and springy to the touch. Leave to cool. Whip the cream with the sugar and ginger until stiff, then use to sandwich the cakes together.