• For the cake batter: Separate egg yolks from egg whites and place them in two different bowls.
  4 eggs,
  
• Add ⅓ cup of sugar into the bowl with egg whites and beat on high speed until stiff.
  ⅔ cup sugar
  
• Stop beating the egg whites as soon as they get fluffy and stiff. Do not over-beat them or they will liquefy again.
• Add the second half of the sugar into the egg yolks and beat on high speed until fluffy and white yellow.
  
• Place the egg yolk and sugar mixture into the bowl with the beaten egg whites.
• Using a rubber spatula, gently fold the egg yolks into egg white mixture.
  
• Now sift in ⅔ cup of flour into the egg and sugar mixture and continue folding until the ingredients are well combined. Try not to over mix; you don't want to let all the air out of the beaten egg whites. The more air stays in, the fluffier your cake will turn out.
  ⅔ cup flour
  
• Transfer the batter into a greased 8" pan and bake at 355F for 20 minutes. Do not open the oven until 20 minutes are up. Check the cake after 20 minutes and leave it in there for another 5-10 minutes if needed.
  
• Take the cake out of the pan and let it cool down. Cut horizontally in two layers.
  
• While your cake is cooling down prepare the cream.

Cream

• Beat 1 cup heavy whipping cream, start on low speed then increase to medium high speed.
  1 cup heavy whipping cream
  
• Beat until light and fluffy, but do not over beat. Add ½ cup of powdered sugar and mix on low speed for 1 minute.
  ½ cup powdered sugar
  
• Optional Step: Add 1 oz of softened cream cheese is very soft; you don't want chunks of cream cheese in your light and fluffy cream.
  1 oz cream cheese,
  

Put the Cake together

• Putting the cake together: Once the layers are cooled down, you can start putting the cake together. Place equal amount of cream on each layer. spread it evenly and put layers on top of each layer of cream.
  
• Apply cream all around the cake and decorate as desired.
  
• Let it stand for 2-3 hours before serving. Enjoy with a cup of tea!