Prepare the oven and pan:

Position a rack in the middle of the oven and preheat to 350°F (175°C). Grease a 9-inch springform pan with nonstick spray, line it with parchment paper, and lightly flour the pan with almond meal or a gluten-free flour blend.

Mix the egg yolks:

In a large bowl, whisk together the egg yolks and all but 2 tablespoons of the sugar. Whisk until the yolks become thick and pale, about 1 minute. Stir in the vanilla extract and a pinch of salt. Set this mixture aside.

Beat the egg whites:

In the bowl of a standard electric mixer fitted with the whisk attachment (or with a hand mixer), beat the egg whites on medium speed until they become opaque, about 1 minute. Gradually sprinkle in the remaining 2 tablespoons of sugar and continue beating until the egg whites hold medium peaks.

Combine the mixtures:

Gently stir in about 1/4 of the beaten egg whites into the egg yolk mixture. You don’t need to be overly gentle here, just combine. Then, scrape the remaining egg whites over the yolk mixture along with half of the almond flour. Gently fold them together but don’t overmix.

Finish the batter:

While the mixture still has a few streaks of white, add the remaining almond flour and fold gently until the batter is smooth and homogeneous.

Bake the cake:

Pour the batter into the prepared pan and shimmy the pan gently to level the batter. Bake for about 35 minutes, or until the top is golden brown and the cake springs back when touched. A toothpick should come out clean when inserted into the center.

Cool the cake:

Let the cake cool on a wire rack for 5 minutes. Run a butter knife around the edges of the cake pan, then invert the cake onto the rack. Remove the sides and bottom of the springform pan, and peel away the parchment paper. Let the cake cool completely.

Serve and garnish:

Dust the cooled cake with powdered sugar and cut it into 12 slices. Serve with fresh berries for added flavor and color.