Preheat oven to 350℉ (325℉ for convection).
Prepare 9” springform pan with nonstick spray and a round parchment liner on the bottom.
Whisk together egg yolks, salt, lemon zest, lemon juice, vanilla beans, olive oil and half of the sugar. Sift the flour into the mixture in three stages. Set aside.
Using a standing mixer, whisk egg whites on high. Once egg whites begin to foam, slowly stream in the remaining half of the sugar, adding up to one tablespoon at a time. Whip the meringue until white, thick and shiny.
Fold one third of the meringue into the batter. Repeat until all the meringue is incorporated evenly, then pour cake batter into the prepared springform pan.
Bake for 30-35 minutes, until the top is golden brown.
Remove olive oil cake from the oven and allow to cool for 15 minutes. Run a knife around the edge and remove the side of the springform pan. Allow to cool for an hour, then remove the bottom of the pan and peel off parchment.
Cut the light, fluffy cake into eight slices, dust with powdered sugar, top with fresh cut strawberries, whipped cream or Jordan Olive Oil Ice Cream, drizzle with Jordan Extra Virgin Olive Oil and serve.