1 Preheat oven to 180°C/
160°fan/Gas 4. Grease and
base-line two 18cm (7in) sandwich tins. Mix coffee with
1 tablespoon boiling water.
2 In a large bowl, cream butter and caster sugar until fluffy.
3 Beat in coffee and eggs, a little at a time. Fold in flour and then pour into tins.
4 Bake for 20-25 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 icing sugar and1 tablespoon of syrup from ginger. Use half to sandwich cakes together. Spread remaining cream on top and decorate with ginger, blueberries and/or edible flowers. Chill until ready to serve.