Ingredients
– 6 large eggs, separated
– 1 cup granulated sugar, divided
– 1 cup all-purpose flour
– 1/4 cup cornstarch
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
Preparation
1. **Prepare the Oven and Pan:**
– Preheat your oven to 350°F (175°C).
– Grease and line the bottom of an 8-inch round cake pan with parchment paper.
2. **Separate the Eggs:**
– Separate the egg whites from the yolks into two large mixing bowls.
3. **Beat the Egg Yolks:**
– Add 1/2 cup of granulated sugar to the egg yolks.
– Beat the egg yolks and sugar together until the mixture is pale and thick. This should take about 3-5 minutes.
– Stir in the vanilla extract.
4. **Beat the Egg Whites:**
– Add the salt to the egg whites.
– Using clean beaters, beat the egg whites until they form soft peaks.
– Gradually add the remaining 1/2 cup of granulated sugar while continuing to beat the egg whites until they form stiff, glossy peaks.
5. **Combine the Mixtures:**
– Gently fold the beaten egg yolks into the beaten egg whites using a spatula. Be careful not to deflate the mixture.
6. **Add the Dry Ingredients:**
– Sift the flour and cornstarch together.
– Gradually fold the sifted flour and cornstarch into the egg mixture in three additions. Mix gently until just combined and there are no visible streaks of flour.
7. **Bake the Cake:**
– Pour the batter into the prepared cake pan and smooth the top.
– Bake in the preheated oven for 25-30 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
8. **Cool the Cake:**
– Remove the cake from the oven and let it cool in the pan for 10 minutes.
– Run a knife around the edges to loosen the cake, then invert it onto a wire rack to cool completely.