To make sponge cakes, preheat oven to 200 °C. Grease two 20 cm round sponge tins with softened butter. Line the bases and sides with baking paper.
Separate eggs. Beat whites with an electric mixer, using the whisk attachment, until stiff peaks form. Add sugar gradually, beating on medium speed. Add egg yolks, one at a time, beating on low speed.
Sift cornflour, self-raising flour and baking powder into a bowl. Sift again. Fold into egg mixture in two batches, using a spatula. Do not overmix.
Divide mixture between the sponge tins. Bake in oven for 20 minutes until well risen and light golden. Remove from oven and cool on cake rack for a few minutes. Gently turn out of tins, peel away the baking paper and cool completely. Slice each cake in half.
To make icing, melt CADUBURY BAKING White Chocolate and cream in microwave. Add PHILADELPHIA Cream Cheese and stir until blended. Soak gelatine leaves in cold water, then add to mixture and stir well. Place in fridge for a few hours, then whip to firm peaks.
To assemble cake, place one layer on a cake stand, spread over some jam then top with icing. Repeat with remaining layers. Then cover the sides of cake with icing and top with remaining icing.
Decorate with sugared cherries and rosemary leaves. Grate over CADBURY BAKING White Chocolate.
To make sugared cherries, dissolve half a cup of sugar in half a cup of water in a small pot over low heat. Dip cherries in the sugar syrup and roll in caster sugar.
No time to bake a cake? Not to worry, feel free to buy pre-made sponge cakes.