Preheat your oven to 350°F (180°C) and line two 8-inch round cake pans with parchment paper.

In a heatproof bowl set over a simmering pot of water, whisk together the eggs and sugar until the sugar dissolves.

Transfer the mixture to a stand mixer and beat on high speed for about five minutes until pale and airy.

Then reduce to the lowest speed and continue beating for another ten minutes.

Sift the flour twice into a separate bowl.

In another bowl, mix together the vegetable oil, milk, and vanilla.

Gently fold in the flour into the egg mixture using a spatula and then combine it with the oil-milk mixture.

Divide the batter between prepared pans and tap the pans on the counter to release air bubbles.

Bake for 20 to 25 minutes until golden and springy, then cool completely on wire racks.

In a double boiler, whisk the egg yolks and sugar together until thick and light, about ten minutes.

Set aside to cool. In a stand mixer, combine mascarpone and amaretto until smooth.

Fold in the cooled egg yolk mixture, then whip cream to medium peaks and fold it into the mascarpone.

Combine espresso and amaretto for coffee soak.

Slice each sponge layer in half horizontally to make four layers.

Soak each layer with coffee mixture and spread mascarpone cream in between layers.

Refrigerate the assembled cake for at least four hours, preferably overnight.

Dust the top with cocoa powder and decorate with mascarpone rosettes if desired.