Suitable for vegetarians
Suitable for freezing

Ingredients

• Instant coffee 2 tsp 
• Unsalted butter 175g (6oz), softened
• Caster sugar 175g (6oz)
• Eggs 3 medium, beaten
• Self-raising flour 175g (6oz), sifted
• Double cream 600ml tub
• Gingerbread syrup 1 tbsp
• Icing sugar 1 tbsp
• Blueberries, crystallised ginger and/or edible flowers to decorate (optional)

Instructions

1. Preheat oven to 180°C/160°fan/Gas 4 and grease and base-line two 18cm (7in) sandwich tins. Mix coffee with 1 tbsp boiling water.
2. Place butter and sugar in a large bowl and cream together until pale and fluffy.
3. Beat in coffee and eggs, a little at a time. Fold in flour and then pour into tins.
4. Bake for 25 minutes or until sponge springs back when lightly touched. Cool in tins for 5 minutes before turning out onto a wire rack to cool completely.
5. Whip cream with syrup and icing sugar and use to sandwich cakes together. Spread remaining cream on top and decorate with blueberries, crystallised ginger and/or edible flowers, if wished. Chill until ready to serve.