Preheat oven to 180 Celsius. Cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Blend in the golden syrup.

Sift flour and ginger together. Fold into creamed mixture alternately with combined milk and soda.

Pour mixture into a greased 20 cm round cake tin. Bake for 40 minutes; turn onto a wire rack and cool.

Spilt cake. Spread one half with cream. Top with remaining cake layer and dust with icing sugar.

Hint : curdling of the cake batter will generally not spoil the finished result.