Heat the oven to 325°F with a rack in the middle position. Mist the bottom and sides of an 9-inch springform pan with cooking spray. Line the bottom with a round of kitchen parchment, then mist the parchment. Dust the pan with flour, then knock out the excess.

In a medium bowl, whisk together the flour, baking powder and salt. In a 1-cup liquid measuring cup or a small bowl, whisk together the eggs and vanilla.

In a stand mixer with the whisk attachment, whip the cream on medium-high until stiff peaks form, about 1 minute. With the mixer running on low, gradually add the sugar until combined, 1 minute, scraping the bowl as needed. With the mixer running on medium, drizzle in the egg mixture, then beat until well combined and the mixture is light and fluffy, 1 to 2 minutes. Add the flour mixture a few tablespoons at a time, until combined. Detach the bowl from the mixer and fold the batter with a silicone spatula, scraping along the bottom and sides of the bowl to ensure no pockets of flour remain; the batter will be thick.

Scrape the batter into the prepared pan, then spread it into a roughly evenly layer. Run a knife or thin metal spatula through the batter in a swirl pattern, avoiding the bottom and sides of the pan. Now spread the batter into an even layer, then rap the pan against the counter a few times to release some air bubbles. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 50 to 55 minutes.

Cool in the pan on a wire rack for 15 minutes. Run a thin-bladed knife around the edges of the cake to loosen, then remove the pan sides. Cool completely.

Invert the cake onto the rack, then remove the pan base and peel off and discard the parchment. Re-invert onto a platter. If desired, dust with powdered sugar just before serving.