Mix dry ingredients, set aside.

Mix the wet ingredients and add to the dry ingredients and mix well and set aside.

Beat the egg whites untill frothy then add the cream of tartar and gradually add the sugar. Beat until soft peak and add to the chiffon batter.

Pour the batter into 5 llanera. Divide it equally. Bake for 20 mins on 200-250 F or 95-121 C. If steam low heat for 20 minutes

Yema frosting. In a pan mix all the ingredients. Turn on fire to low heat stir until the mixture is thick. Turn off the heat and let cool.

Assemble the cake and the frosting. Top it with cheese.