Strawberry Cream Cheese Cake

Basic Chiffon cake

• 6 eggs - separate (yolk and white)
• 1/2 tspn tartaric acid and 50 g of sugar
• 25 g corn flour (2 tblspoon)
  
• 100 g castor sugar
• 180 mL fresh milk
• 150 g pure plain flour
• 90 mL of cooking oil
• a pinch of salt
• vanilla essence

1. Mixture A: Whisk 6 egg whites until it forms soft peaks, then add in tartaric acid and sugar and whisk again until they become stiff
2. Mixture B: Mix 6 egg yolks+plainflour+cornflour+sugar+vanilla essense+milk+cooking oil+salt until all is incorporated, and the mixture is not lumpy
3. Fold Mixture A to Mixture B carefully so that the air bubbles don't escape
4. Pour into Ungreased or Un-Lined baking pan
5. Bake at 150 C for 1 hour (or until a skewer is dry when inserted at the middle of the cake)
6. Once cooked, take out from pan and invert it straight away (keep the edges supported like by using: glass or bottles)
7. Once cooled, slice horizontally into 3 pieces

Cream Cheese

• 250 g of philadelphia cream cheese
• 500 mL of cream
• 100 g of sugar (can vary depending on your taste, put less if you dont like it too sweet, put more if you like sweet)
• rum (Corruba if you have some, if not: use rum essense)
• 1 tspn of vanilla essense

1. Mix everything together until all cheese and cream are well incorporated

Also need 1-2 punnets of strawberries and white chocolate

Assembly:

1. Take the bottom cake layer
2. Spread it with cream cheese
3. Layer with thinly sliced strawberries
4. layer with another cake
   
5. Spread it with cream cheese
6. Layer with thinly sliced strawberries
7. Sandwich with the top cake layer
8. Clean the sides of the cake
9. Spread Cream cheese on the outside of the cake
   
10. Grate white chocolate on top of the cake
11. Garnish with more strawberries