In the bowl of a stand mixer fitted with a whisk attachment (or using a hand mixer and a bowl), add the egg whites, cream of tartar, and 80g of sugar. Whip on medium-high speed to stiff peaks.

In a separate bowl, add the egg yolks, the remaining 50g of sugar, and vanilla extract. Whisk until the mixture is pale yellow. Then, add the oil and milk and whisk to a homogeneous consistency.

Sift the flour, baking powder, and salt into the egg yolk mixture in 2–3 batches, whisking in between each addition until you have a smooth, lump-free batter.

Using a rubber spatula, fold ⅓ of the egg white mixture into the egg yolk mixture until well combined.

Then, add the remaining egg whites and gently fold until the batter reaches a homogeneous consistency.

Pour the cake batter into the prepared pans and tap them several times against a flat surface to remove large air bubbles. Additionally, run a knife or a long toothpick through the batter to eliminate any remaining large air bubbles.

Bake for approximately 30–35 minutes, or until the top is springy to the touch and golden brown. A toothpick inserted into the center should come out clean. Do not open the oven during the first 30 minutes of baking.

Remove from the oven and let the cakes cool until you can safely handle the pans.

Run an offset spatula along the sides of each pan to release the cakes. Wrap the cakes in plastic wrap (while they are still a bit warm) and refrigerate until cold.

Place all the ingredients in the bowl of a stand mixer fitted with a whisk attachment (or use a hand mixer). Mix on low speed until no dry powdered sugar remains. Then, beat on medium speed to a homogeneous consistency. Scrape down the sides of the bowl and continue beating until thick and fluffy.

Assembling the cake

Place the first cake layer on a plate and add ¼ of the cream on top. Spread evenly and place the second layer on top. Repeat the process.

Place the final cake layer on top and spread cream over the top and sides of the cake as a crumb coat. Refrigerate the cake for 2 hours. You can also wrap the cake in plastic wrap and leave it in the fridge overnight to assemble the next day. In that case, keep the remaining cream in a sealed piping bag in the fridge.

When well chilled, apply the final frosting and decorate to your taste. I went for a semi-naked look and used the remaining cream for piping decorations on top of the cake. Refrigerate for 4 hours or overnight before serving.