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Ingredients:
Ginger spongecake (outside of the loaf)

200g/7oz self-raising flour
200g/7oz sugar
1 tsp ground ginger
1 tsp bicarbonate of soda
55g/2oz margarine (plus extra for greasing)
1 free-range egg beaten 2 tbsp golden syrup 240ml
9 fl oz hot water

Whip cream

1 cup Heavy Cream(or heavily whipped egg whites if you want a lighter cream)
1/2 cup Sugar(use more of less depending on how sweet you want it)
1 tsp Vanilla Extract
2 tsp Ground Ginger(optional)

Note: If you wish to add sake to either the cake batter or the cream add 1fl oz. replacing it with 1 fl oz. of water hot water in the cake. Add 5 tsp of sake into the whip cream. Never add more, it'll make the whip cream taste bad as a result.

Sponge cake cooking:

1.Preheat the oven to 180C/350FGas 4. Grease and line a 28x18cm/11x7in baking tin with baking paper.
2.Mix the flour, sugar, ginger and bicarbonate of soda together in a bowl. Using your fingers, rub the margarine in until the mixture resembles breadcrumbs. Add the beaten egg, syrup and hot water and mix well with a wooden spoon until combined. (add the sake here)
3.Pour the mixture into the prepared tin and bake in the middle of the oven for 35–40 minutes, or until golden-brown and the top is springy to the touch. Leave to cool in the tin. Once cool cut the cake in half horizontally.

Whip cream making:
1.Chill a medium-sized bowl in the freezer for at least 10 minutes.
2.Combine (cold) heavy cream, powdered sugar, and vanilla extract in chilled bowl. (pour the sake in as the last ingredient)
3.Beat ingredients together with an electric mixer on high speed until cream is thick and billowy and stiff peaks form.

Putting cake together:

With 1 half of the cake spread plenty of whip cream on it, about half of the bowl, do the same for the other half.
Place both halves in the freezer for 10 min.
Spread marshmellow fluff over both halves in a thin layer.
Place both halves together.
Once they are together sprinkle power sugar over the top with a sifter.

And done! :3