4 Large Eggs
1/2 cups granulated sugar
1/4 tsp sea salt
1/2 cup plus 1/3 cup all purpose flour
1/2 tsp baking powder
1/3 cup Almond powder (You can pulse whole almonds in a food processor to make almond meal.)
1 Tbsp heavy whipping cream
2 Tbsp water
2 Tbsp Milk
1/3 cup vegetable oil
A little butter for the pans
Pre-heat oven to 350 F.
Butter four Almond Shaped cake pans. Lightly sprinkle flour over the buttered pans and tap out the excess.
In the bowl of a stand mixer, put in four eggs, sugar, and salt. Beat on medium speed until the eggs have turned a paler shade of color, about 2 minutes.
Next, add the all purpose flour, baking power and almond powder, mixing until there are no lumps.
Add water and continue mixing on high until the mixture has expanded about three times its original volume.
Lower the speed of the stand mixer to medium speed, and then add milk and vegetable oil. Beat until the mixture has been completely integrated.
Pour the mixture into the buttered and floured pans. Fill them until about 3/4 full.
Bake in oven for 20 minutes, then lower the temperature of the oven to 250 F and continue baking for 10 more minutes.
Let the cakes cool completely in their molds and then remove them from the molds.