Prepare all ingredients.

Start with Part A: Heat the milk and oil until warm.

Sift the flour into the mixture and stir until smooth, without lumps.

Add the egg yolks and continue to mix until well combined into a smooth batter.

Cut the vanilla bean and scrape out half to add to the smooth batter.

For Part B: Prepare the egg whites, lemon juice, and a pinch of salt.

Beat until foamy like soap, then add the lemon juice.

Increase the mixer speed and gradually add the sugar until fully incorporated.

Beat until soft peaks form. Be careful not to overbeat, as this can cause the cake to crack during baking (another reason for cracking is too high a temperature). Preheat the oven to 300°F (150°C).

Add 1/3 of Part B to Part A: Gently fold together to avoid deflating the batter. Continue folding until fully combined.

Line the pan with parchment paper and pour in half of the batter. Add 4 slices of cheddar cheese (you can add more cheese if you like).

Pour the remaining batter on top and sprinkle with parmesan cheese. Use as much or as little as you like. After baking, this cheese layer will be lightly crispy.

Bake at 300°F (150°C) for 20 minutes, then reduce to 250°F (120°C) and bake for another 40 minutes. Keep an eye on the oven, don't get distracted like Rose and let the temperature get too high, causing the cake to crack! 😂🤣😜 But don't worry, the cake is still delicious! Moist, soft, and very cheesy!

Cut the cake while it's still warm! Because I couldn't wait to try it 😍😜! I'll make a cupcake version of this for the kids! Stay tuned everyone. ❤😍 Have a great and cheerful day 😍😘😘