1. Heat the oven to 350°F (175°C). Butter a 9-inch (23 cm) round cake pan.
2. Beat the 2 eggs in a large bowl until light and foamy, 2–3 minutes by hand or 1–2 minutes with a hand mixer (the mixture should be pale yellow and slightly increased in volume).
3. Add the sugar gradually to the beaten eggs, continuing to beat until well combined and slightly thickened.
4. In a separate bowl, whisk together — this is sifting together dry ingredients — the flour, baking powder, salt, and ground ginger until evenly distributed.
5. Add the dry ingredient mixture and the cream to the egg-sugar mixture in alternating additions (dry, cream, dry, cream, dry), stirring gently after each addition just until incorporated. Do not overmix; the batter should be smooth and pourable.
6. Pour the batter into the prepared pan. Bake at 350°F (175°C) for 28–34 minutes, until the top is golden brown, the edges have pulled slightly away from the pan, and a wooden skewer inserted in the center comes out clean. The top should spring back when lightly pressed.
7. Remove from the oven and allow to cool in the pan on a wire rack for 10 minutes before turning out.
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