1. Whip egg whites and granulated sugar until expanded, not too stiff (soft peak).
2. Then add cornstarch, mix well, then add Prochiz Cheddar and vanilla flavoring into the batter, mix well.
3. Then pour the batter into 2 baking pans sized 20 cm×20 cm. Sprinkle Prochiz Cheddar on top of the batter. Bake in the oven at 170°C (340°F) top heat and 180°C (356°F) bottom heat for approximately 20 minutes, until the top of the batter is browned and dry.
4. After that, take the cake out of the oven, wait until it is cool, and remove it from the mold.

How to Make Cheese Cream:

1. Stir until smooth Prochiz Spready and sugar.
2. Once smooth, add the whipped cream that has been whipped until fluffy, stir until evenly mixed.

Final Assembly:

1. Give 1 basic sponge cake that is already cool with cheese cream on the upper part, and give 1 basic cake with cream on the lower part. Arrange canned oranges on the top part of the cake that has been given cheese cream, then cover with the other sponge cake.
2. Give a garnish of cheese cream and oranges on top.