• Cake flour: (optional)
• Cake flour can be made easily at home.
• Measure 1 cup (250 ml) self raising flour. Remove 2 tablespoons flour and add in 2 tablespoons cornstarch (corn flour). Sift to combine the flours. Set aside.
• Alternatively, you can use store bought cake flour.

Sponge Cake:

• Preheat oven to 160 C / 320 F. Grease and line a 22cm (8-inch) cake tin.
• Separate the eggs and place the whites in a large bowl. Add salt and beat until the eggs are foamy, about 1-2 minutes.
• Add sugar, gradually while beating, and beat until the egg whites form firm swirls.
• Add egg yolks and vanilla extract. Beat over low speed until just combined.
• Sift in flour. Mix over low speed for 10 seconds. Set aside.
• Combine together oil and milk in a medium bowl. Add ¼ cup cake batter and mix until combined.
• Pour this mixture into the remaining batter and fold in gently.
• Transfer batter into cake pan. Bake for 40-45 minutes or until the cake has shrunk away from the sides slightly and spring back when gently touched.
• Turn out onto a wire rack lined with baking paper. Carefully peel away baking paper, then leave to cool completely.
• Once cooled, cut the cakes horizontally into two equal halves. Using a cake cutter, trim one slice into 6-inch circle to make a small cake. Set aside.

Cheesecake Layer:

• Boil water in a saucepan. Sprinkle with gelatin powder. Stir to dissolve gelatin. Leave to cool completely.
• Meanwhile, place cream cheese and ½ cup sugar in a large bowl. Using an electric mixer, beat until smooth.
• Add biscoff spread. Beat until combined. Add cooled gelatin mixture. Fold in gently. Set aside.
• In a separate bowl, beat cream and ⅓ cup sugar. Beat until soft peaks form. Add this to cream cheese mixture. Fold in gently.

Assemble:

• Place the large sponge cake in a springform cake tin.
• Spread with biscoff spread.
• Top with half of cream cheese mixture.
• Place the small sponge cake on top.
• Add the remaining cream cheese mixture.
• Smooth top with a spatula. Refrigerate 4 hours or until set.
• Place biscoff biscuits in a food processor and process to fine crumbs. Set aside.
• Remove cheesecake from the springform cake tin, and sprinkle with biscuit crumbs.
• Decorate with strawberries and lotus biscuits if you like.