Make the custard by heating milk and sugar in a saucepan. Slowly add the warmed milk to egg yolks, then add everything back to the pan. Let it come to a boil, whisking constantly.
This cake uses the reverse creaming method. Start by adding all dry ingredients to your mixer.
Add the milk and oil and beat for exactly two minutes.
Whisk butter on high for 3 minutes. Add the custard gradually. Sweeten according to taste.