Instructions: Use a 9 inch round or an 8 inch square cake pan with 3 inch sides. To make topping, put butter and brown sugar in cake pan, place pan on a stove-top burner over low heat, and melt, stirring with a wooden spoon. When mixture starts to caramelize, turning a slightly darker shade of brown, remove from heat and let cool. Arrange pineapple slices evenly in bottom of pan and scatter candied ginger over top. Set aside.

Preheat oven to 350 degrees.

To make cake batter, sift flour, baking powder and salt into a bowl. In a large mixing bowl, cream butter and sugar with an electric mixer until pale and fluffy. Mix in vanilla and ginger. Add egg yolks, one at a time, scraping down sides of bowl after each to make sure everything is thoroughly incorporated.

Gradually, add dry ingredients and milk in stages: mix in about 1/3 flour mixture, followed by 1/2 the milk; mix in another 1/3 of flour, then rest of milk; finally, add last of dry ingredients.

In another large mixing bowl, whisk together egg whites and cream of tartar.

Beat whites to firm peaks. Fold whites into batter in two batches to lighten it.

Pour batter over topping in prepared pan and bake until top is slightly brown and cake pulls away from sides of pan, about 50 to 60 minutes. Let cake cool 15 minutes. Run a knife around edge of pan and invert cake onto a serving plate.

Serve with lightly sweetened whipped cream flavored with a little vanilla.

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