100g/4 oz/1 cup self-raising
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)
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