Gorgeous Ginger Spiced Fluff Sponge Cake

Preheat your oven to 180 degrees Celsius. Prepare two same-sized round cake pans by greasing them and covering the bottoms with a piece of parchment paper.

In a large bowl, take the egg whites and beat using an electric mixer until soft peaks form. Gradually add the caster sugar, beating well after each addition until the sugar is completely dissolved.

In another bowl, beat the egg yolks until they become creamy. Add this to the egg white mixture along with powdered ginger and vanilla extract, gently folding until mixed.

Gradually sieve and fold in the self-rising flour and cornflour into the egg mixture. Make sure there are no lumps but also ensure not to over-mix.

Evenly distribute the batter into the two prepared cake pans. Bake in a preheated oven for about 20-25 minutes or until a toothpick inserted comes out clean.

Let the cakes cool in the pan for about 10 minutes then turn onto a wire rack to cool completely.

For the filling, whip the cream until it forms soft peaks. Add the powdered ginger and powdered sugar and whip to combine.

Assemble the cake by spreading the ginger cream over one layer, then gently placing the other layer on top. Dust with powdered sugar and sprinkle with crystallized ginger pieces before serving.