Preheat the oven to 180°C.

Grease and line a 6″cake tin with parchment paper.

Cream the softened butter in a mixer until creamy.

Add the caster sugar and beat until the mixture is pale and fluffy (about 3 minutes).

Add the vanilla extract and the egg yolks, one by one, beating well after each addition until well combined.

Sieve the all purpose flour, corn flour, baking powder, and cocoa powder in a sieve resting on a plate.

Add the buttermilk with the red food coloring and mix together.

Sift one-third of the dry ingredients into the butter and eggs mixture and fold until just combined.

Pour in one-third of the buttermilk mixture and mix until just combined.

Continue combining a third at a time until both are incorporated.

Whisk the egg whites and salt in a separate clean bowl until stiff peaks form.

Add 1/3rd of the egg whites to the batter and mix.

Add the remaining egg whites in three stages, folding them in gently with a spatula until just incorporated, without knocking off too much air from the egg whites.

In a small bowl, mix the white vinegar and baking soda until it bubbles up, then gently fold this into the batter.

Quickly pour the batter into the prepared tin and smooth the top.

Bake in the oven for 25–30 minutes or until a skewer inserted into the middle comes out clean.

Rest the cake in the tin for 15 minutes, then carefully remove the cake from the tin and cool it completely.

For the frosting, whip the heavy cream with 1/4 cup icing sugar until stiff peaks form.

Whip cream cheese with the remaining icing sugar in a separate bowl until smooth.

Fold in whipping cream and cream cheese together.

Slice the cake into three equal parts.

Cut these slices equal to the diameter of the glass used for serving.

Layer the cake as the bottom most layer in the glass.

Pipe frosting on the cake evenly.

Place the next slices of cake and repeat it with frosting.

Top the Red Velvet Cake with some crumbs of the cake and serve.