This big, bold, richly flavoured cake is ideal for a family gathering. If you have a less formal teatime gathering, you could easily halve the quantities for a smaller cake.
Heat the oven to 180°C/160°C fan/350°F/Gas 4.
Make the sponges. Place the butter, sugar, treacle, golden syrup and vanilla in the bowl of a stand mixer fitted with the beater attachment and beat on a medium speed until light and fluffy (about 5 minutes).
Crack the eggs into the bowl one at a time, ensuring each one is thoroughly combined before adding the next. Add the rum and combine, then sift in the ground spices and flour. Use a spatula to fold in the flour mixture, then fold in the soured cream and chopped ginger.
Divide the mixture equally between the cake tins. Bake for 25–30 minutes, until just firm to the touch. Remove the sponges from the oven and leave to cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
While the sponges are baking, make the ginger snaps. Place the butter, caster sugar and golden syrup in a small pan over a low heat. When the butter has melted, remove the mixture from the heat and sift in the flour and ginger. Mix thoroughly and allow the mixture to cool.
When the sponges are out of the oven, increase the temperature to 200°C/180°C fan/400°F/Gas 6. Spoon 3 individual tablespoons of ginger-snap mixture onto the silicone mat on the baking sheet, spacing each spoonful well away from the next. Bake for 8 minutes, until evenly golden brown. Remove from the oven, leave to cool on the mat for 2 minutes, then transfer to a wire rack to cool completely. Repeat to make 6–8 more snaps. Set aside.
To make the toffee drizzle, place all the ingredients in a small pan over a medium heat. Bring to the boil and boil for 2–3 minutes, until the sauce is reduced and syrupy. Pour the drizzle into a bowl, allow to cool, then transfer to the fridge to cool completely. Once cold, place in the squeezy bottle and set aside.
When you’re ready to assemble the cake, make the orange cream. Place all the ingredients in a large mixing bowl. Whisk to soft peaks with an electric hand whisk. Place half the mixture into the large disposable piping bag.
Mix together the syrup ingredients, then brush the syrup over each cake. Place one sponge on a board or plate. Snip off the end of the piping bag containing the orange cream to make a 2cm hole. Pipe one third of the orange cream in the bag over the first sponge, then place another sponge on top. Pipe over another third of orange cream and top with the third sponge. Pipe over the remaining orange cream, spreading it out thinly over the top and sides of the cake using a palette knife. Use the remaining half of the cream to coat the top and sides of the cake in a smooth layer.
Using the squeezy bottle, squeeze toffee drizzle around the edge of the top of the cake allowing it to drip down the sides. Squeeze the remaining drizzle on the top, if you wish, and spread it over in a layer. Place the assembled cake in the fridge to chill while you make the rum cream.
Put the cream, sugar and rum in a small bowl and whisk with an electric hand whisk to firm peaks. Spoon the flavoured cream into the piping bag fitted with a large star nozzle and pipe rosettes around the top edge of the cake. Break up the ginger snaps into large pieces and press the shards into the top of the cake to finish.