Whisk egg yolks and half of the sugar for 5 minutes, then add milk and grapeseed oil. Mix well.

Whisk egg whites until foamy, then gradually add the remaining sugar and whip until stiff peaks form.

Sift the dry ingredients together and mix them.

Fold the meringue into the dry mixture gently.

Pour the batter into a mold, tap to remove air bubbles, and bake.

Once cooled, slice the cake in half and spread whipped cream between layers.