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1
In a medium mixing bowl, whisk the yolks with the vanilla extract.
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2
Whisk in half the sugar and continue to beat until very light and frothy, about 5 minutes.
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3
Combine the flour and cornstarch and sift once to aerate.
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4
In a clean, dry bowl beat the egg whites with the salt until they hold a very soft peak.
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5
Beating faster, add the remaining sugar in a very slow stream, beating until the egg whites hold a firm peak.
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6
Fold the yolks into the whites.
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7
Sift the flour and cornstarch over the eggs in 3 additions, folding them in gradually.
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8
Do not over-mix the batter.
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9
Pour the batter into a buttered and paper-lined 9 or 10-inch round pan, 2-inches deep and smooth the top.
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10
Bake the Pan di Spagna at 350 degrees for 30 to 40 minutes, until it is well risen and feels firm when pressed gently with the palm of the hand.
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11
Immediately loosen the layer from the side of the pan with a small knife or spatula.
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12
Invert the layer and leave the paper stuck to it.
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13
Turn the layer right side up and cool it on a rack.
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14
The cake can be stored double-wrapped in plastic in the refrigerator for up to 5 days, or in the freezer.
