Preheat the oven to 325°F. Line two 6-inch cake pans with parchment paper.

In a bowl, beat the egg yolks until smooth. Add 10 grams of the sugar, then whisk in the oil, milk, and vanilla until fully combined.

Sift in the flour and cornstarch. Whisk until smooth and lump-free.

In a separate bowl, beat the egg whites until foamy. Gradually add the remaining sugar while beating. Continue beating until stiff peaks form.

Fold the whipped egg whites into the egg yolk mixture in thirds until fully incorporated and smooth.

Divide the batter evenly between the prepared pans. Bake for 25 minutes or until the cakes spring back lightly when touched. Remove from the oven, flip the cakes onto a lightly buttered wire rack and let them cool fully before assembling.

Add the jam to a small bowl.

Stir in warm water a little at a time until the jam becomes thin but still spreadable.

In a mixing bowl, combine the mascarpone, heavy cream, and powdered sugar.

Beat until thick, fluffy, and spreadable.

Slice each cake in half horizontally to create 4 layers total.

Place the first cake layer on a serving plate.

Spread a thin layer of jam over the cake, followed by chantilly frosting, then sliced berries.Repeat with the remaining layers.

Cover the outside of the cake with the remaining chantilly frosting. Decorate with more fresh berries.

Refrigerate for at least 30 minutes before slicing and serving. Enjoy!