10 eggs, separated 1 1/4 cup sugar 1 teaspoon vanilla extract 1 pinch salt 8 ounces blanched almonds, ground to a fine powder in an electric blender or food processor 1/2 cup cake flour 1 teaspoon baking powder Powdered (confectioner's) sugar for garnish
Beat the egg yolks and sugar until they are thick and lemon colored and form a ribbon when lifted from the bowl.
In another bowl, beat the egg whites and salt until stiff peaks form. Sift the ground almonds, flour, and baking powder into the yolk mixture and stir to combine. Fold the yolk mixture into the egg whites just enough to incorporate them - do not over-mix.
Line the bottom of a 10-inch (25 cm) springform pan with lightly greased wax paper or parchment - do not grease the sides. Pour the batter into the pan and bake in a preheated 375F (190C) oven for 50 minutes, until a toothpick inserted in the center comes out clean.
Invert onto a wire rack and allow to cool completely. Remove from the pan, peel off the wax paper, and invert onto a serving platter. Dust with powdered sugar before serving.