Preheat oven to 160°C (320°F) and line the bottoms of two 8-inch pans without greasing the sides.

In a bowl, mix flour, cornstarch, baking powder, and salt.

Whip egg whites with vinegar until foamy. Gradually add half the sugar and beat until stiff peaks form.

In another bowl, whisk remaining sugar with warm water, egg yolks, and vanilla until thick and ribbon-like.

Slowly mix in oil.

Fold half of the egg whites into the yolk mixture.

Sift in dry ingredients and gently fold.

Add remaining egg whites and fold carefully to keep the batter airy.

Divide into pans, remove air bubbles, and bake for 25 minutes.

Tap pans lightly and cool upside down.

Brush with simple syrup.

Whip cream with sugar and vanilla until stiff peaks form.

Assemble the Light Airy Sponge Cake with jam, strawberries, and whipped cream between layers.