In a heat-proof bowl, add the eggs, sugar, and vanilla extract. Place over a pot with slightly simmering water. Heat the mixture, stirring consistently, until warm to the touch and all sugar has dissolved. Remove from the heat.

Place the mixture in the bowl of a stand mixer fitter with a whisk attachment (or use a hand mixer and a bowl) and start whipping, increasing the speed gradually for 7-10 minutes or until the mixture becomes very pale, has tripled in volume, and is thick enough to leave a ribbon on the surface. When done, switch the mixer to medium-low and whip for one minute.

Sieve in the flour and salt and carefully fold with a rubber spatula until no dry ingredients are left.

In a small bowl add the oil, melted butter, and milk. Mix and add 2-3 tablespoons of the egg and flour mixture. Mix again until homogenous in consistency.

Add the milk mixture to the main batter and fold with the rubber spatula until fully incorporated.

Pour the batter into the prepared pan and bake for 35-40 mins or until the toothpick inserted in the center comes out clean and the surface of the cake bounces back if you gently press it.

Remove from the oven and let the cake cool down until you can safely touch the pan.

Run a knife against the wall of the pan to release the cake. Place on a cooling rack to cool down to room temperature. Wrap in plastic wrap and refrigerate for 4 hours or overnight.

Then, slice into 3 even cake layers and assemble the cake – or cover the unsliced sponge with plastic wrap and refrigerate for up to 4 days. Alternatively, cut and serve with powdered sugar, fresh berries, jam, or any other sauce you like.