Light Moist Ginger Fluff Sponge Cake

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and set aside.

In a large bowl, combine the flour, sugar, baking powder, ground ginger, cinnamon, and salt.

In a separate bowl, whisk together the oil, milk, eggs, and vanilla extract.

Gradually add the wet ingredients to the dry ingredients, mixing until just combined.

Pour the batter evenly into the prepared cake pans.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then remove from the pans and transfer to a wire rack to cool completely.

While the cakes are cooling, prepare the ginger syrup. Combine the water, sugar, and ginger in a saucepan over medium heat. Bring to a simmer and continue cooking for 10 minutes. Remove from heat and allow it to cool.

For the cream filling, beat the heavy cream, powdered sugar, and vanilla extract in a large bowl until stiff peaks form.

Once the cakes are completely cooled, brush the ginger syrup over the tops of each layer. Spread the cream filling over one of the layers, then place the second layer on top.

Decorate as desired and serve.