Separate three large eggs, ensuring yolks and whites are cleanly divided. Mix yolks with 45 ml vegetable oil, 50 ml milk, and 1 tsp vanilla extract until smooth.

Sift 60g cake flour and a pinch of salt into the yolk mixture in two batches, mixing until lump-free. Set aside the smooth batter.

Whisk egg whites at medium speed using an electric mixer with a whisk attachment until foamy, then add ½ tsp lemon juice (or white vinegar). Gradually add 55 g sugar in three parts, whisking until stiff peaks form.

Fold ⅓ of the meringue into the yolk batter until combined. Pour back into the remaining meringue and fold gently to keep the mixture airy.

Pour the batter into a 17.5 x 7.5 cm tube pan, smooth the surface using a rubber spatula, and swirl with a skewer to release air pockets. Tap the pan gently to remove bubbles.

Bake at 170°C for 40 minutes with top and bottom heat, no fan, allowing the cake to rise significantly. Let it cool upside down on a wire rack to prevent collapse.

Once completely cool, run a knife along the edges to loosen the cake. Gently press around the tube to unmold, slice, and enjoy.