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" Photography by Tommy Clarke\u00A0 After a long week, I\u2019m looking forward to pottering around in my kitchen by the warmth of the oven and baking up a few treats.\u00A0 Spiced ginger sponge is on the top of my \u2018to bake list\u2019 (yes, I do have one!), it\u2019s a variation of my mum\u2019s classic teacake.\u00A0 I\u2019ve invited the girls around for afternoon tea so I don\u2019t find myself eating the whole thing!\u00A0 Enjoy, Katie x Spiced Ginger Sponge IngredientsCake 160 g butter, room temperature 3 eggs, room temperature \u00A0 80g brown caster sugar 80g white caster sugar 160g self-raising flour 1 tbsp. freshly grated ginger 1 \u00BD tsp. ground ginger \u00BD tsp. cinnamon\u00A0 \u00BD tsp. ground nutmeg \u00BC tsp. ground clove A pinch of salt 2 tbsp. whole milk Icing/filling 150ml whipping cream 1 tbsp. icing sugar \u00BD teaspoon vanilla bean paste 50g cream cheese Preheat the oven to 180\u00B0C\u00A0 Grease and line 2 x 6 inch cake tins.\u00A0 Start your cake by creaming the butter until soft and then add both sugars and blend until light and fluffy. Add your eggs gradually. The easiest way to do this is to beat them in a small bowl, and add little by little. Next, add your spices and salt and continue to beat until mixed. Sift in your self-raising flour and gently fold in with a spatula or butter knife. Add the milk and fold in. Once smooth, pop half of the mix into each cake tin and leave to cook in the middle of the oven. Bake for 20 minutes or until golden brown and spongy to touch. Leave to cool on wire cake rack. While waiting for the cake to bake start on your filling. Place your cream, icing sugar and vanilla bean paste into a large mixing bowl and beat until soft peaks form. Then add the cream cheese and continue to beat until medium peaks form and then set aside in the refrigerator. When constructing your cake, be sure the cake is cold so as not to melt the cream. Pop the cream in between the 2 cakes and serve. If you\u2019d like an icing layer, double the filling ingredients. Serve with a good cup of tea, or bubbles.\u00A0 Enjoy! Photography by\u00A0David Abrahams, styling by Michael Miller, make-up by\u00A0Rebecca Wordingham\u00A0and hair by\u00A0Alex James Fairbairn *** MORE RECIPES FROM KATIE Sticky spicy pork ribsBritish Croque-MadameApple pie with calvados ice cream "^^<http://www.w3.org/2001/XMLSchema#string>
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