Preheat oven to 160°C.

Make sure all the ingredients are at room temperature.

In a bowl mix butter and cream cheese and beat until creamy, for one or two minutes.

Add sugar and vanilla and beat for five minutes until the mixture is creamy.

In a separate bowl mix together maida, corn flour, baking powder and whisk to combine. You can also sift all the ingredients twice.

Add this to the butter cream cheese mix and beat until 75% combined.

Finally fold in the batter using a spatula.

Grease and dust a 9" tube pan or bundt pan.

Pour the batter into the prepared pan.

Bake for 60 - 75 minutes.

Check with a skewer if the cake is done.

Cool for 10 mintues on wire rack.

Flip it onto the wire rack and remove the pan.

Allow it to cool completely.

Wrap it up in cling film and allow the cake to mature for 24 hours at room temperature.

Enjoy a slice with a cup of coffee or tea.