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.