Stump Cake

Beat the room-temperature eggs with sugar until light and fluffy, about 8–10 minutes. Sift in the flour in batches and gently fold it in from the bottom up using a silicone spatula.

Add 1–2 spoonfuls of the batter to the milk and butter mixture, stir, then pour this mixture back into the main batter and mix until smooth. Pour the batter onto parchment paper, smooth it out, and bake at 180°C for about 12 minutes. Let the sponge cake cool.

For the frosting, whip the cream cheese with powdered sugar until smooth. Pour in the heavy cream and whip for another 3–4 minutes until thick.

Cut the sponge cake and assemble the cake in a roll or spiral pattern, alternating layers of frosting and jam.