Heat the oven to 180°C. Separate the yolks of the eggs from the whites and for the time being set the whites aside in the refrigerator. Pour the egg yolks into a large bowl and whip with a whisk, adding the sugar at little at a time, until the mixture is light coloured and frothy. Pour in the milk and the oil, stirring gently, then stir in the flour, sieved with the baking powder, to make a smooth mixture. Take the egg whites out of the refrigerator and whisk them until stiff. Now pour them into the bowl with the rest of the mixture and use a hand whisk to stir them in with slow, vertical movements so that they do not collapse.
Butter and flour a baking tray. Pour in all the mixture and bake in a hot oven for about 20 minutes. Stick a wooden skewer into the middle of the cake to check whether it is cooked; if the skewer stays dry, the cake is ready. Take it out of the oven and leave it to cool. When the cake is cold, turn it out of the baking tray and cut it in half horizontally.
Whip the thoroughly chilled double cream with 50 g of icing sugar until stiff. Use an icing bag or spatula to spread the cream over the base of the cake, then put the other half on top. Press down gently to compact the two layers and then remove any surplus cream from the sides of the cake. Sprinkle the surface with the rest of the icing-sugar and leave to stand in the fridge for an hour before serving.
The recipes suggested by Zucchi promote the culture of oil, a real art which expresses all the values of Italian quality and passion.