Start by soaking 2 cups of quick cooking oats in 2 cups of boiling water for at least 30 minutes.

Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.

Cream together 1 cup of softened unsalted butter, 1 cup of granulated sugar, and 1 cup of packed brown sugar until light and fluffy.

Incorporate 2 large eggs, 1 tablespoon of vanilla extract, and ½ cup of dark molasses into the creamed mixture.

Combine 2 cups of flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, ½ teaspoon of salt, 1 teaspoon of cinnamon, and ¼ teaspoon of ground cloves in a separate bowl, then mix with the wet ingredients.

Fold in the soaked and cooled oats until fully incorporated.

Divide the batter between the prepared cake pans. Bake for 20-24 minutes.

Cool the cakes in the pans for about 10 minutes, then transfer to wire racks to cool completely.

To prepare the filling, whisk 2 egg whites and ½ cup of powdered sugar in a heatproof bowl over simmering water.

Mix in 1 teaspoon of vanilla extract, 1½ cups of heavy cream, and the remaining powdered sugar until smooth.

Fold in ½ cup of shortening and mix until the filling is light and fluffy.

Assemble the cake by placing one layer on a serving plate and spreading filling on top. Add the second layer and any extra filling on top.