3 naval oranges
1/2 c. cream for whipping
2 tbsp. sugar
1/4 tsp. ground ginger (optional)
2 freshly baked 9" sponge cake layers

Pare oranges, removing yellow and white skin. Section oranges into a small bowl, removing seeds. Just before serving, whip cream until stiff in a small bowl.

Arrange half the orange sections on one of the cake layers. Combine sugar and ginger in a cup; sprinkle over oranges. Top with remaining layer. Arrange remaining orange sections on top. Spoon whip cream over.

Makes one 9 inch, 2 layer cake.