Set your eggs out so they come to room temperature.

Place your oven rack in the middle and preheat to 350 °F.

Butter and line the bottoms of three 8" pans with parchment paper. Do not butter or line the sides.

To a small mixing bowl, add your vegetable oil, egg yolks, whole milk, and vanilla. Mix with a whisk until well combined. Set aside.

To a large mixing bowl, sift in your cake flour, 100g or ½ cup of granulated sugar, baking powder. Whisk in the salt. Set aside.

To the bowl of a stand mixer fitted with a whisk attachment, add your egg whites. Start the mixer or medium low speed to loosen the egg whites, then slowly increase the speed to medium high.

When the egg whites resemble super sudsy dish soap water, start adding in the rest of your sugar (200g or 1 cup) one TB at a time.

Continue beating until you reach soft peaks.

Slowly pour your egg yolk-milk-oil mixture into your flour mixture, using a spatula to stir and combine.

Add the egg white in three steps, folding and stirring until incorporated.

Bake for 25-30 minutes until cakes are lightly golden. Let cool for 5-10 minutes in the pan, then invert to cool completely.

To remove, slide a knife around the edges and remove the cakes from the pan.

Add your heavy whipping cream to the bowl of a stand mixer that's been chilling in the freezer for at least 10 minutes.

Add in your granulated sugar and whip on high speed until you reach soft peaks.

Add in your Greek yogurt, mix for few seconds and taste.

Add more yogurt for tanginess or sugar for sweetness if you like.

Add your heavy whipping cream to the bowl of a stand mixer that's been chilling in the freezer for at least 10 minutes.

Add in your granulated sugar and vanilla and whip on high speed until you reach soft peaks.