Ingredients for the base:

100gr flour

100gr corn starch

120gr Sugar

30gr vegetable oil (personally I used sunflower oil)

5 egg yolks (medium eggs)

3 egg whites

75ml milk

1 lemon zest

A pinch of salt

Ingredients for the cream:

250gr Philadelphia

250ml double cream

50gr icing sugar

2 tablespoon of honey

1 teaspoon vanilla extract

Instructions:

Separate the yolks from the white eggs, keeping aside three of the five egg whites you will get. Whip the three egg whites with a pinch of salt until stiff.

Whisk the egg yolks with the sugar, milk and lemon zest until the sugar dissolves and the egg yolks incorporate air, the mixture should become light yellow.

Add the oil slowly and then the flour and corn starch sifted, mix well to obtain a smooth and uniform mixture.

Add and gently folding the whipped egg whites with the help of a spatula, pour the mixture into a baking tray lined with baking paper. You can use a 20cmx20cm square pan to obtain the classic slices once you cut the cake.

Bake it in a preheated static oven  at 180° for 20/25 minutes or 170° in a convection oven for the same time. Once the time has elapsed,  insert a toothpick and if it comes out clean(otherwise cook it a few minutes more) your cake will be ready to be filled with a delicious cream🥰.

I recommend that you let cool completely before cutting it, otherwise you risk it splitting.

Whip philadelphia, cream, icing sugar, honey and vanilla until you get a very firm cream. Trim the outer edges of the cake and cut it in half, lay one slice of cake on a serving plate, fill with the cream and then top with the other piece of cake.

Let it rest in the fridge at least a couple of hours before sprinkle with icing sugar and cut into slices.