Method-

Preheat your oven to 175°C and prepare two 9-inch cake tins by lining and greasing them. Equip yourself with two bowls, assigning one for whisking and the other for folding with a spatula.

In the dry bowl, combine flour, bicarbonate of soda, sugars, cinnamon, and salt. Gently fold the ingredients to ensure even distribution.

In the wet bowl, whisk together oil, eggs, and vanilla until the mixture reaches a creamy consistency. Gradually add the dry ingredients to the wet mixture and stir until well combined; the batter will be slightly thick.

In the now-empty (and cleaned) bowl, whip up two egg whites until stiff peaks form. Carefully fold them into the cake batter.

Divide the batter evenly between the prepared cake tins and bake for 25-30 minutes or until a wooden skewer inserted comes out clean.

For the frosting, whip up the double cream and icing sugar until thick, then fold in the cream cheese. Refrigerate the frosting until the cakes are baked and completely cooled.