Preheat oven to 320°F (160°C). Lightly grease an 8-inch cake pan and line with parchment paper, ensuring the parchment extends 1–2 inches above the pan edge.

Mix egg yolks and 10 tablespoons white sugar with an electric mixer on high until pale and thick, about 2–3 minutes. Clean and dry beaters.

In another bowl, mix egg whites with 6 tablespoons white sugar on high until stiff and glossy peaks form.

Gently fold one-third of the egg white mixture into the yolk mixture. Add remaining whites and fold until fully incorporated, taking care to not deflate the batter.

Sift half the flour and salt into the batter. Fold in gently. Add remaining flour mixture and fold until well incorporated, about 40 folds.

Stir oil and milk together, microwave on high for 30 seconds, then fold it into the batter.

Pour batter into the prepared pan and gently tap to remove air bubbles. Bake for 40–45 minutes until golden and the temperature reads 190°F (88°C). Invert onto a wire rack to cool.

For simple syrup, dissolve remaining 6 tablespoons white sugar in hot water and mix with the orange liqueur. Let cool.

For whipped cream, combine cream, powdered sugar, and vanilla in a food processor. Pulse until stiff peaks form, about 45 seconds.

Slice the cooled cake into three 1-inch layers. Brush each layer evenly with the prepared simple syrup.

Place one cake layer on a serving plate. Spread 3/4 cup whipped cream and arrange 1/3 of the strawberries over it. Add another 3/4 cup whipped cream on top. Repeat with the second cake layer and top with the final layer.