Separate the egg yolks and egg whites. In a bowl, mix the egg yolks, unsweetened milk, and cooking oil until well combined.
Sift the all-purpose flour and cornstarch into the yolk mixture. Whisk until a smooth batter forms.
In a separate clean bowl, beat the egg whites with a few drops of vinegar or lemon juice. When foamy, add a pinch of salt. Gradually add the sugar while continuing to beat until stiff peaks form.
Gently fold the beaten egg whites into the yolk mixture in two or three additions, being careful not to deflate the batter.
Pour the batter into a round cake pan. Tap the pan gently on the counter to release large air bubbles. Bake at 150°C (300°F) for 55-60 minutes.
Once baked, let the cake cool completely, then carefully slice it horizontally into two even layers.
To make the frosting, beat the cream cheese cubes, unsalted butter, and powdered sugar together until smooth and creamy.
In another bowl, whip the whipping cream until firm peaks form. Gently fold the whipped cream into the cream cheese mixture until uniform. Transfer the frosting to a piping bag with a round tip.
Pipe round dollops of the frosting around the edge of the bottom cake layer. Fill the center with strawberry jam.
Place the second cake layer on top. Pipe more dollops of frosting around the top edge. Decorate with fresh strawberries, use melted chocolate to draw a cute face on the side of the cake, and add a birthday candle.
Cook it hands-free.
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