Strawberry Almond Flour Cake

4 large eggs, separated, at room temperature

½ cup plus 2 tbsp sugar, divided

1 tsp vanilla

1¼ cups Almond flour

1 tbsp coconut flour*

1 tsp baking powder

¼ tsp salt

1½ to 2 cups sliced strawberries, for topping

*replace the 1 tbsp  coconut flour with ¼ cup almond flour, if desired (¼ cup replaces 1 tbsp, due to coconut flour's super absorbability)

Preheat the oven to 350 degrees. Lightly grease an 8" round pan with melted butter. Swirl it inthe pan and make sure it goes up the sides. Sprinkle 2 tbsp of the sugar into the bottom of the pan.

In a large mixing bowl, beat together the egg yolks, ¼ cup sugar and the vanilla until smooth.

Using an electric mixer or stand mixer, whip the egg whites until they form soft peaks. Slowly beat in the remaining ¼ cup sugar. Set aside.

Whisk together the dry ingredients - flours, baking powder and salt - and add to egg yolks. Stir together to form a thick dough.

Fold inthe egg whites, ½ cup at a time, incorporating them fully between each addition. The final addition shoudl result in  smooth, fluffy batter.

Pour the cake batter into the prepared pan. Bake the cake on the center rack for 30 to 35 minutes, until it's golden brown and a toothpick inserted into the center comes out clean.

remove the cake from the oven and allow it to cool in the pan for 5 minutes. run a knife around the edge of the pan to loosen the sides, then turn the cake out onto a serving plate

Allow the cake to cool fully before topping with sliced strawberries, or the fruit of your choice.