Directions:

1. Preheat oven to 170ºC. Line the bottoms of two 6-inch pans (or one 8-inch pan) with baking parchment. 
2. Whip eggs on medium speed until foamy. Add caster sugar gradually (or 1/3 at a time) and whip until “ribbon” stage, i.e. when you lift up the beaters, a thick ribbon falls back onto the mixture and does not disappear. 
3. Sift the flour, ground almonds and double acting baking powder mixture over the surface of the egg mixture. Fold in gently using a large spatula. (Cut to the bottom of the bowl, lift up some batter up and fold it back onto the mixture.)
4. In a separate bowl, whisk the fresh milk, vegetable oil and egg until blended.  Remove a few tbsp of the batter from step 3 and mix it into milk, oil & egg mixture to lighten it.
5. Fold the lightened mixture into the main bowl of batter gently, until just incorporated. Do not overmix. 
6. Divide the batter equally into the two 6-inch pans. Bake on the centre rack for about 28 min for the two 6 inch pans (or 40 min for an 8 inch pan.). Note: If the cake is browning too quickly, tent the cake with a piece of aluminium foil halfway through the baking time. 
7. At the end of the baking time, test the centre of the cake with a wooden skewer. It should come out clean. Allow the cake to cool in its pan for a few minutes, then unmould and cool upside down on a wire rack.