Separate the eggs which should be of room temperature taking care that no trace of yolk remains in the whites. Heat up the oil and transfer into a bowl. Sift the flour and cornflour together and add gradually into the oil and mix by whisking while the oil is still warm. After all flour has been mixed add liquid milk and whisk again.

In a separate bowl beat the egg yolks and add sugar slowly till well dissolved. Add this mixture to the flour mix and mix well by whisking. Keep it aside.

In another bowl whisk eggs with a pinch of salt and vanilla essence by an egg beater till foamy and firm peaks form. Now add a portion of meringue to the cake batter and gently fold in. When it is homogeneous, add the batter to the whole meringue. Fold in the batter very gently and slowly with a spatula so that the foam doesn't break and all the fluffyness is lost.

Line a cake mould with oiled parchment or normal paper and pour in the batter. The batter should leave some space above. Tap the cake tin on the table to get rid of any bubble inside. Fill a bigger baking tray with hot water and place the cake mould in it. Place the tray in the preheated oven at 170°c at the lowest rack. The cake will be ready in 50 to 60 minutes. My one took 55 minutes. Take out the cake tin, dish out the cake after a while, remove the papers and enjoy the super soft cake!