Golden ginger cream
1.Preheat oven to 180°C (160°C fan-forced). Grease a deep 22cm-round cake pan.
2.Melt butter in medium saucepan, then add sugar, syrup and ginger. Stir over low heat until sugar dissolves.
3.Whisk in combined sifted flours and soda, then egg and cream. Pour mixture into pan and bake about 50 minutes. Stand cake 10 minutes; turn, top-side up, onto wire rack to cool.
4.Meanwhile, beat golden ginger cream ingredients in small bowl with electric mixer until soft peaks form. Serve cake with cream.