Prepare three bowls: one for egg yolks, one for separating eggs, and a large one for egg whites. Separate the yolks from the whites, ensuring no yolk gets into the whites. Place the egg whites in the fridge to chill.

Preheat the oven to 170°C (340°F).

In a mixing bowl, whisk together the vegetable oil, milk, egg yolks, and vanilla bean paste. Sift in the flour, salt, and bicarbonate of soda. Whisk until fully combined.

Using an electric whisk, whip the chilled egg whites on medium speed. Add the lemon juice and gradually incorporate the sugar in intervals. Whip until soft peaks form (approximately 7-8 minutes).

Gently fold 1/4 of the whipped egg whites into the egg yolk mixture using a spatula. Once combined, add this back into the bowl with the remaining whipped egg whites and carefully fold together until fully incorporated.

Pour the batter into a ceramic baking dish. Run a skewer through the batter to remove air bubbles, then gently tap the dish on the counter. Bake for 45 minutes until golden and spongy to the touch.

Once baked, immediately turn the dish upside down over two wire racks and let the cake cool completely for about 2 hours. This prevents it from collapsing.

In a bowl, whisk together the condensed milk, evaporated milk, whole milk, and vanilla bean paste. Refrigerate until needed.

Once the sponge has cooled, run a butter knife around the edges to loosen it from the dish. Poke holes all over the surface using a fork. Gradually pour the milk mixture over the cake in intervals, allowing it to absorb evenly. Reserve 300ml of the milk mixture for serving. Cover with clingfilm and refrigerate overnight.

In a bowl, whisk the double cream, icing sugar, and vanilla bean paste until soft peaks form. Do not over-whip, as spreading the cream will further thicken it.

Spread the vanilla cream over the cake evenly. Decorate with halved strawberries, slice into 8 portions, and serve with the reserved milk mixture for extra indulgence.