Step 1

Preheat oven to 350F. Line an 8″ springform pan with parchment paper on the bottom and grease the sides and bottom of the pan.

Step 2

In a large bowl, whisk together the egg yolks, 1/4 cup granulated sugar, orange zest, vanilla extract, and almond extract.

Step 3

Add in the almond flour and baking powder and mix until combined. The batter will be very thick.

Step 4

In a separate bowl, beat the egg whites until foamy. Add in the vinegar and salt. Continue beating while slowly adding in the 1/4 cup granulated sugar and beat until soft-medium peaks form.

Step 5

Fold in 1/3 of the meringue into the almond mixture to lighten up the batter. Then gently fold in the rest of the meringue, one large spoonful at a time. Transfer the batter into the prepared pan.

Step 6

Bake at 350F for 25-30 minutes or until golden on top and a toothpick inserted into the center comes out clean.

Step 7

Let cool completely on a wire rack before removing the cake from the pan.