Initially I made the recipe as written but over time I've simplified it and I think it gives a lighter result.
I whip the whole eggs (ideally with a pinch of cream of tartar) using an electric mixer. It may take 8-10mins, eggs should be very thick, almost like whipped cream. Add sugar (the portion of sugar that's added to the whipped whites in directions) and vanilla to whipped eggs, then fold in the remaining ingredients.
The only significant change is that I don't separate the eggs. It eliminates a step and crucially the dry ingredients fold in more easily so there's no struggling with doughlike paste. This seems to help conserve the air in the eggs and the cake texture was improved.
Love this recipe! It's helping me using up a huge quantity of almond flour I've had in my freezer, which I've been slow to use due to not loving the mealy texture. The addition of coconut flour is a stroke of genius and changes the whole outcome.

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