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1
preheat the oven to 350 degrees.
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2
Brush 3 (8-inch) round baking pans with butter and line the bottoms with parchment paper cut to fit.
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3
Brush with butter again and dust with flour, tapping out excess.
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4
Place 1 tablespoon flour, the almonds and baking powder in the bowl of a mini food processor and pulse until finely ground.
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5
Fill a pot -- large enough to set the bowl of an electric mixer in it without the bowl touching the bottom -- with 1 inch water and bring to a simmer over low heat.
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6
Place the eggs, egg whites and sugar in the bowl and gently whisk to incorporate.
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7
Place the bowl over the pot of steaming water and whisk constantly until the sugar has dissolved, about 3 minutes.
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8
Return bowl to the mixer fitted with the whisk attachment.
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9
Beat on medium-high speed until pale yellow, thick and fluffy, about 7 minutes.
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10
Add vanilla and stir to combine.
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11
Using a rubber spatula, fold almond mixture into batter.
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12
Divide batter evenly among pans and bake until golden, 20 to 25 minutes.
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13
The centers will rise and fall during baking.
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14
Transfer pans to a wire rack and let cool 5 minutes.
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15
Run a butter knife around the edges of the cakes and turn them out onto a flat plate or cardboard round.
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16
Peel off parchment and invert onto another plate or round.
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17
Cakes should be right-side up.
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18
Cool completely and wrap in plastic if not using immediately.
