Lightly coat a 10-inch cake pan with removable rim or a 2-quart baking dish with the vegetable spray.
Sprinkle inside of dish with 1 tbsp sugar, coating bottom and sides evenly.
In a large bowl whisk egg yolks with remaining 1 cup sugar until pale yellow and thick, about 3 minutes.
Gently stir in almond meal and Rodelle Almond Extract and scraped Vanilla Bean seeds.
In a large clean bowl, beat together egg whites and salt until firm peaks form. Stir 1/3 of the whites into the almond mixture to combine thoroughly, then gently fold in the remaining whites.
Pour batter into prepared dish and bake until set and golden brown on top, about 30 minutes. Let cool at least 15 minutes before serving.
Sprinkle powdered sugar and almond slivers over finished torte.
