Whisk the cake flour, half the sugar, baking powder and salt together in a medium bowl.
In a separate bowl, mix together the oil, egg yolks, and milk together. Mix well. Add the dry ingredients into the wet ingredients. Do not over mix.
In a stand mix, beat the egg whites until they form soft peaks, Add in the cream of tartar and vanilla extract, then slowly add the remaining sugar. Beat until stiff glossy peaks form.
Slowly fold in the egg whites into the batter. Be careful to not over mix.
Pour the batter into a 9x13 inch baking pan.
Bake for about 35 - 40 minutes, or until the cake springs back when touched. Allow to cool completely.
Gently remove the cake and wrap with plastic wrap. Chill or freeze (I froze the cake as it helps make it easier to cut).
Cut the cake in half. Top one half with the pomegranate curd. Top the other half with the whipped cream. Sandwich the two cakes together. Cut into one inch squares.