- 1 tablespoon unsalted butter, for pan
- 1/2 cup all-purpose flour, plus much more for pan
- 1/2 cup corn starch
- 4 large eggs, separated
- 1 teaspoon pure vanilla flavoring
- 3/4 cup sugar
- Pinch of salt
Heat oven to 350 levels. Butter a 9-inch-square baking pan. Line pan with parchment paper, and butter again. Flour the pan, and hang aside. In a tiny bowl, sift together flour and corn starch put aside.
Within the bowl of the electric mixer fitted using the whisk attachment, beat egg yolks, vanilla, and 1/2 cup sugar on high-speed until thick and pale, about a few minutes. Transfer the egg-yolk mixture to some large bowl. Wash and dry the mixer bowl and also the whisk attachment.
Combine egg-whites and salt within the mixer bowl, and beat on medium speed until whites hold soft peaks, about 1 1/2 minutes. With mixer running, gradually add some remaining 1/4 cup sugar. Continue beating until stiff and glossy, about one minute.
Fold the egg-white-colored mixture in to the egg-yolk mixture. In three additions, fold the reserved flour mixture into this new mixture. Transfer the batter to prepared pan, and smooth the very best by having an offset spatula. Bake until a cake tester placed into middle arrives clean, 35 to 40 minutes. Transfer pan to some wire rack to awesome come out cake, and wrap it in plastic wrap until available.