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Whisk together the oil, yolks, water, and vanilla in a mixing bowl.
Add cake flour, baking powder, salt, and first sugar and whisk to combine.
In the bowl of a mixer, whisk the egg whites with a pinch of cream of tartar until frothy. Add the second sugar one tablespoon at a time and continue to mix on medium-high speed until medium peaks form.
Gently fold the meringue into the first mixture.
Evenly distribute the cake batter between two 6x3 inch round cake pans that have been prepared with only a circle of parchment paper on the bottom (no grease!)
Bake at 350F for 25-30min or until golden brown and a toothpick comes out clean.
Remove from the oven and let the cakes cool upside down on a cooling rack
Heat the milk, first sugar, and salt on medium heat until it comes to just below a boil.
Mix together the egg yolks, cornstarch, and second sugar in a separate bowl.
Temper the hot milk into the egg yolk mixture by slowly adding some of the hot liquid to the yolks while whisking constantly.
Return everything to the pot and cook on medium heat until thickened.
Off the heat, strain through a sieve and add butter and vanilla, whisking until homogenous.
Press plastic wrap directly on the pastry cream and refrigerate until cool.
Stir with spatula to loosen when ready to use.