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1
Preheat oven to 325u00b0F.
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2
Spray 10-inch jelly-roll pan with nonstick spray, dust with flour, and line with parchment paper.
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3
Combine cake flour, cornstarch, and salt in medium bowl, sift three times.
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4
With electric mixer on medium speed, beat the egg whites in large bowl until thick and foamy.
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5
Gradually sprinkle in the sugar and cream of tartar.
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6
Continue beating until the egg whites form medium peaks, 3-5 minute.
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7
Add the flour mixture in 3 additions, gently folding each addition into the egg whites until well combined.
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8
Fold in the butter, vanilla, if using, fold in the walnuts, citrus zest, and almond extract.
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9
Pour the batter in the pan.
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10
Bake until toothpick inserted comes out clean and cake begins to pull away from the sides of the pan, about 25 minute.
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11
Cool the cake in the pan for 10 minute.
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12
Remove from pan and cool completely.
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13
Variation: For chocolate sponge cake, replace 1/4 cup of the cake flour with 1/4 dutch unsweetened cocoa powder, plus 1/2 tsp instant espresso powder.
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14
Optional topping (may increase points): Combine 1/2 cup water with 1/2 cup sugar in saucepan, and bring to a boil. Remove syrup from heat and let stand until cool. Syrup can be flavored with dissolved espresso powder, run, or any type of liqueur.
