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Separate 8 eggs. Send the egg whites in the fridge to cool.
Finely mix the oil and milk, add the egg yolks and whisk until fully incorporated. Add the flour and whisk until smooth and even.
Line a baking tray(38
Use a stand mixer to beat the egg whites with sugar and lemon juice until the large bubbles turn into fine, small bubbles. Once the mixture becomes smooth and foamy, add the cornstarch and continue beating until soft peaks form. Take ⅓ of the meringue and mix it with the batter until just combined. Then Pour all the batter back to the meringue and gently mix well.
Pour the batter in the baking tray, smooth the surface. Use a toothpick to remove large bubbles. Bake for 35 minutes. Give it some taps after baking. Serve it with whipped cream and berries.