Preheat your oven to 350°F (175°C). Cut parchment paper into circles to fit the bottom of your cake pans, then trace your desired cake design on the paper. Grease the sides of the pans with vegetable oil.

In a large mixing bowl, blend the egg yolks with half of the sugar until creamy and pale, about 2-3 minutes. Mix in the vegetable oil, whole milk, and vanilla extract.

Sift the all-purpose flour and cornstarch together, then fold this mixture into the egg yolk batter until smooth.

In a separate bowl, beat the egg whites with vinegar and the remaining sugar until stiff peaks form, about 4-5 minutes.

Gently fold the whipped egg whites into the yolk mixture using a spatula, preserving as much air as possible.

Pour the batter into the prepared cake pans. Bake for about 25-30 minutes or until golden and a toothpick comes out clean.

After baking, cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Once cool, decorate with whipped cream, colorful piped flowers, and fresh fruit or jam.