Preheat the oven to 350 degrees. Grease and line two 6 inch cake pans with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, mix the flour, sugar, baking powder, and salt.

Cut up the butter into small cubes and add to the dry ingredients. Mix on low speed until it resembles wet sand.

Add the oil, milk, yogurt, and almond extract,  and mix until just combined.

In a separate bowl, whip the egg whites to stiff peaks. Gently fold it into the batter with a rubber spatula until just combined. 

Pour batter into the prepared pans and bake for 26-28 minutes or until a tooth pick inserted comes out clean. 

Cool completely before frosting. 

In a heat proof bowl, whisk together all ingredients.

Place bowl over a double boiler and whisk constantly until the mixture coats the back of a spoon (or about 150 degrees F).

Strain curd through a mesh sieve, then refrigerate overnight. 

In the bowl of a stand mixer fitted with a whisk attachment, combine the heavy cream, sugar, mascarpone, and vanilla.

Whisk on low speed until combined, then turn up to medium high speed until thick (only about 30 seconds).

Spread a thin layer of frosting on the first cake layer, then pipe a wall of frosting around the edge.

Pour the blood orange curd in the center, then top with the second cake layer.

Frost the cake as desired. 

Top with blood orange slices and sprinkle with raw cane sugar.