Preheat your oven to 350°F (175°C). Grease your 4-inch pan with butter or oil, then line it with parchment paper to make sure your cake doesn’t stick.

In a bowl, beat the eggs and sugar together until the mixture is light, pale, and fluffy this usually takes 3–5 minutes. Gently stir in the vegetable oil, heavy cream, and vanilla extract. In another bowl, sift together the cake flour, baking powder, and a pinch of salt. Slowly fold the dry ingredients into the wet mixture until the batter is smooth and free of lumps.

Pour the batter into your prepared pan and smooth out the top. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let it cool completely on a wire rack.

Beat the cream cheese in a bowl until it’s smooth. Add the sugar, a pinch of salt, and vanilla extract, mixing until everything is well combined. In a separate bowl, whip the heavy cream until it forms stiff peaks. Fold the whipped cream into the cream cheese mixture gently until the frosting is light and fluffy. If you want, add a few drops of food colouring for decoration.

Once the sponge is fully cooled, slice it horizontally into 2 or 3 layers. Spread a thin layer of frosting between each layer, adding jam if you like. Cover the top and sides with the remaining frosting. Decorate with a piping bag, fruit, or sprinkles, then chill the cake for at least 30 minutes before serving.