Preheat the oven to 350F (177C) and place a rack in the center of the oven. Grease a 8-inch (20-cm) cake round and line the bottom of the pan with parchment paper.
In a large bowl, add sugar, baking powder, baking soda and sea salt whisking to combine. Add the eggs, and whisk until light in color and frothy, about 2 to 3 minutes. Whisk in the vanilla for 20 seconds. Slowly whisk in the oil until it is completely combined into the cake batter. Alternate adding the flour and water in two batches, whisking each until just combined.
Let the batter sit for 10-20 minutes and then pour into the prepared pan and bake in the center of the oven for 45 minutes or until the top is puffed and lightly bronzed.
Let cool in the pan on a cooling rack for 20 minutes before turning the cake out of the rack to finish cooling. Let cool completely.