Separate eggs: Place whites in a dry, clean, grease-free bowl; yolks in another bowl. Freeze whites 15 min until icy edges form.

Whisk oil and milk until thick and creamy.

Mix dry: Sift flour into the bowl. Using a spatula, stir with strict Z-shaped strokes until just combined (do not overmix).

Add yolks: Blend yolks into batter using Z-strokes until smooth.

Preheat oven to 150°C (302°F).

Whip whites: Beat chilled egg whites with vanilla extract and lemon juice until foamy. Gradually add sugar in 3 parts; whip to stiff peaks (sharp upright hooks form when beater is lifted).

Scrape bowl: Halfway through whipping, stop mixer. Scrape unmixed whites from bowl sides into center; resume whipping.

Combine: Fold ⅓ meringue into yolk batter until blended. Gently fold in remaining meringue with cut-and-fold motions (no stirring!).

Pan prep: Pour batter into ungreased pan from 20cm height. Run toothpick through batter to pop bubbles, tap pan sharply 3 times.

Bake: Place on oven’s lower-middle rack. Bake 50 min at 150°C (302°F) until golden brown or until a toothpick inserted comes out clean.

Invert immediately: Remove pan. Drop from 30cm height 3 times (releases steam). Invert pan onto a wire rack.

Cool completely: Wait for 1 or 2 hours (until pan feels room temperature).

Demold: Run a soft plastic scraper around edges. Push removable base up and lift cake out.