Place the oil and flour into a large mixing bowl and mix well until thick. Next, add the milk and egg yolks and mix until smooth.
2. Step
Place egg whites into a stand mixer fitted with a whisk attachment and beat until frothy. Add cream of tartar and keep beating for 1 minute and then slowly sprinkle in the sugar. Continue beating until stiff peaks form.
3. Step
Gently fold the meringue into the egg yolk mixture in 3 stages until fully combined and homogenized. Do not overmix.
4. Step
Pour into 2 small ungreased pans or one 8’ pan and bake at 155°C (310°F) for 40-50 mins.
5. Step
Once done, leave to cool completely inside the pan.
6. Step
Place heavy cream, vanilla and icing sugar into a stand mixer with a whisk attachment. Beat on medium until stiff peaks. You can adjust the amount of sugar to your liking.
7. Step
Once the cake has completely cooled, go around the sides with a knife and carefully take it out.
8. Step
Frost the cake with the cream and top with fresh fruits.
