Preheat your oven to 350°F (175°C) and prepare mini cake pans by greasing or lining them.

In a large mixing bowl, whisk egg yolks and sugar until pale and creamy. Add vegetable oil, whole milk, and vanilla, mixing to combine.

In another bowl, sift all-purpose flour, cornstarch, and baking powder. Fold this into the yolk mixture until just incorporated.

In a clean bowl, whip egg whites until stiff peaks form, adding sugar gradually to stabilize the meringue.

Gently fold the whipped egg whites into the yolk batter, maintaining volume.

Divide the batter into two bowls and mix orange dye into one and black into the other.

Alternate spoonfuls of orange and black batter in the prepared cake pans for a marbled effect.

Bake for 20-25 minutes, until a toothpick comes out clean. Cool in pans for 10 minutes before transferring to wire racks.

Whip heavy cream with confectioners' sugar, salt, and vanilla until stiff peaks form.

Frost each cooled cake generously with whipped cream and decorate with sprinkles or fruit as desired.