Place all ingredients for gula Melaka syrup to boil and set aside.

For sponge cake, preheat oven to 175˚C. Line two 8 inches round cake pans.

Cream all cake ingredients A with an electric mixer until batter is thick and creamy. Add in ingredients B, mix well then pour the batter into 2 cake pans.

Bake for 25-30minutes and until skewer inserted comes out clean, set aside to cool. Cut each cake horizontally into 2 pieces.

For gula Melaka cream cheese frosting, melt the gelatin in a double boiler. Beat cream cheese with the gula melaka syrup, icing sugar and hot gelatin till creamy.

Fold in whipped non-dairy whipping cream, mix till well incorporated.

Place 1 slice of cake onto a cake tray, spread a layer of gula Melaka syrup, followed by a layer of cream cheese frosting.

Repeat till 4th layer of cake, cover the cake with cream cheese frosting and refrigerate. Serve chilled.