In a large mixing bowl, whisk together the eggs, vanilla essence and sugar until pale and fluffy (about 3-4 minutes with a hand mixer). Whip until they’re at the ribbon stage (thick, pale, and leaves a trail).

Add the oil, and mix until smooth.

Sift in the flour, baking powder and salt. Gently fold or whisk until just combined—don’t overmix.

Pour the batter into the prepared baking dish and spread evenly.

Remove air bubbles using a toothpick.

Bake for 25-30 minutes, or until a toothpick inserted in the centre comes out clean.

Let the cake cool for about 10 minutes.

Remove the cake from the pan and peel off the butter paper or parchment paper.

Transfer the cake back into the same baking pan (it makes it easier to soak and serve).

While the cake is still warm, poke several holes in it using a fork or skewer.

Slowly pour the milk mixture evenly over the cake, allowing it to absorb gradually.

Refrigerate for at least 2 hours to let the cake fully soak up the milk mixture.

In a mixing bowl, whisk ½ cup of heavy cream with 1 tablespoon of icing sugar until stiff peaks form.

Spread the whipped cream evenly over the top of the soaked cake.

Use a spatula to smooth the whipped cream layer neatly.

Reserve a small amount of whipped cream (about 2-3 tablespoons). Place it in a piping bag with a tiny cut at the corner.

In a saucepan over medium heat, add the sugar and a tablespoon of water. Let it melt slowly without stirring—swirl the pan occasionally.

Once the sugar reaches a light amber colour, carefully whisk in the butter until fully incorporated.

Be careful not to let the caramel turn too dark, as this can make it taste bitter.

Lower the heat and slowly add the heavy cream (it will bubble—be careful), stirring constantly until the mixture is smooth and combined.

Allow it to cool. It will thicken slightly as it cools.

Pour the caramel topping over the whipped cream and spread it evenly.

Draw thin horizontal or vertical lines (about 1 inch apart) across the caramel layer using the reserved whipped cream.

Use a toothpick or skewer and gently drag it perpendicularly across the lines in alternating directions (one line from top to bottom, the next from bottom to top) to create a feathered or marbled design.

Let it sit for at least 30 minutes (or refrigerate for a few hours) to allow the flavours to meld.