Butter or soft margarine - the same weight as the eggs.
Half a teaspoon of ground ginger (more if you like an intense ginger flavour)
4 oz. sieved Icing Sugar - for the filling
2 oz. soft butter or margarine - for the filling
2 balls stem ginger finely chopped + 2 teasp. syrup from the jar - for the filling
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Method Prep:20min › Cook:20min › Ready in:40min
Set oven to gas 4, 180c.
Grease and line the base of two 8" sponge tins.
Mix the caster sugar and butter (or margarine) with an electric hand whisk or in a food processor until pale and fluffy.
Beat the eggs. Add a little at a time to the sugar/butter mixture and beat each addition until well combined.
Carefully fold in the flour and ground ginger until it is well blended. Do not beat.
Divide the mixture between the tins and bake for approx. 20 minutes until well risen and golden. To test - press your finger lightly on top of the sponge and if it springs back it is cooked. Turn onto a wire rack and cool completely.
While the cake is cooling make the buttercream filling. Beat the butter and icing sugar until soft and pale in colour. Add the chopped stem ginger and the ginger syrup. Beat again. Spread onto the underside of one cake and place the other cake on top of the icing. Dust with a little icing sugar and serve.
You could make one large cake (adjusting the cooking time accordingly) and cover the whole cake with the buttercream. Decorate with chopped stem ginger balls and whatever else takes your fancy, i.e. Glace fruits, walnuts, chocolate shavings etc. etc.