How does this recipe compare to the Bon Appetite Olive oil cake?

The Bon Appetit cake uses the egg foaming method (beating eggs and sugar until pale and they make a ribbon).
https://www.craftybaking.com/howto/eggs-beating-techniques-whole-eggs-and-yolks
While I've not made that specific cake, I've made many using that method and they turned out lovely (in some ways like a sponge cake).
The method used in the Maialino one produces more of a regular cake texture.
If it were me and I'd not made them, I'd make a mini version of each as a test run, compare, and decide which I liked better.