Step 1

Preheat the oven to 320°F (160°C). Grease a 8 x 12 inch (20x30 cm) baking tray and line with parchment paper.

Step 2

In a large bowl, beat the eggs and sugar on high until the mixture becomes pale in colour and triples in volume. This can take between 10-15 minutes depending on the mixer.

Step 3

Add the oil, heavy cream, and vanilla paste into the eggs, mixing to incorporate.

Step 4

Sift in the flour, baking powder and salt. Gently fold the dry ingredients into the wet using a spatula without deflating the air whipped into the eggs.

Step 5

Pour the batter into the lined tray and level it using a spatula. Rap the tray on the work surface a few times to remove any bubbles.

Step 6

Bake for 12 minutes on until a skewer comes out clean. Once baked, let the cakes cool for 5 minutes, then place them face down on baking paper. Peel off the bottom layer of baking paper (used to line the tray).

Step 7

When the cakes are cooled, use a 4-inch (10 cm) round cookie cutter to cut out 6 circles. These are the cake layers.

Step 8

Add the cold cream cheese into a large bowl. Using a hand mixer, whip it until pliable and fluffy, for about 2-3 minutes.

Step 9

In a separate bowl, add the heavy cream, sugar, and vanilla paste. Whip with a hand mixer until medium-stiff peaks. Do not overmix as it can make the cream curdle.

Step 10

Add the cream cheese into the heavy whipped cream and combine with a spatula. Stop when the mixture looks fluffy and smooth, do not overmix.

Step 11

Divide the frosting into two parts. Place one in a piping bag fitted with a ½ inch round nozzle, then chill in the fridge.

Step 12

Divide the remaining frosting in different parts and colour as desired. Store in the fridge until ready to use.

Step 13

Pipe frosting on the bottom layer, then spread it evenly with a spatula or cake knife.

Step 14

If using jam filling, pipe a ring of frosting on the perimeter of the circle. Fill the inside of that ring with jam of choice.

Step 15

Sandwich the frosting with a top cake layer, pressing down gently to help it stick.

Step 16

Cover the entire cake in frosting, then smooth everything out with a cake knife. Chill the cake for 30 minutes or 1 hour before decorating.

Step 17

Cover the base frosting with colourful frosting, then level again with a cake knife for a smooth finish. Decorate as desired with sprinkles, pipe dollops of colourful frosting or fresh fruit.

Step 18

Sketch out letters with a skewer before piping them on. Chill the cake for at least 1-2 hours before transferring it into a takeout box.