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Preheat the oven to 350°F. Line two rimmed sheet pans with parchment paper and lightly spray with avocado oil.
In a medium bowl, whisk together the flour, cornstarch, salt, baking powder, and baking soda until fully combined. Set aside.
In a small bowl, stir together the milk, yogurt, and vanilla extract. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, oil, and sugar on medium speed for 3–5 minutes until very pale, light, and fluffy. Scrape down the sides of the bowl as needed.
With the mixer on low speed, slowly add the egg whites. Once incorporated, increase the speed to medium-high and beat for about 2 minutes until smooth and airy.
Add half of the dry ingredients and mix on low speed just until incorporated. Add half of the milk mixture and mix again just until combined. Repeat with the remaining dry ingredients, then turn the mixer off and add the remaining milk mixture. Gently fold by hand with a spatula until the batter is smooth, being careful not to overmix.
Pour the batter evenly into the prepared pan(s) and smooth the top. Bake for 14-18 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely, then refrigerate for at least 30 minutes before cutting. This makes clean heart shapes possible.