• Take a bowl and mix all the dry ingredients together. Sieve them through and keep them aside.
• Now, in another bowl, whisk the eggs with a pinch of salt, till light and almost 3 times in its volume.
• Add oil, ginger paste, caramel syrup and vanilla extract to the eggs and whisk them vigorously till light and airy.
• Now, add the dry ingredients in three parts, alternating with milk and mix gently. Once you see that the dry ingredients have incorporated nicely, stop mixing.
• Now, pour the batter in a slightly oiled and floured cake tin and bake it at 175c for 15-20 minutes. Once you see that the cake has baked and the sides are pulling back from the edges, you know that it is done.
• Take it out and allow it to cool in the cake tin for 10 minutes before turning it upside down on wire rack to cool down completely.
• Serve this cake as it is or drizzle it with a glaze. Or, if you are feeling fancy then you can frost it with whipped cream or cream-cheese frosting.

For Caramel Syrup

• Take a heavy bottom pan and put the sugar and water in it. Put it on medium heat and allow it to melt and boil.
• Do not stir or even put a spoon in it. If need be give a gentle swirl once in a while to make in a homogeneous mix.
• Once you see the edge of the liquid bubbling, and the sugar has melted completely thus giving the syrup and dark brown colour, turn the heat off. Do not touch the syrup as it is extremely hot.
• Allow it to cool down completely before handling. Once it has cooled down, store it in a jar.