4 lg egg -- separated
1 ts vanilla extract
3/4 c sugar
1/2 c all-purpose flour
1/2 c cornstarch
: pn saltiness

Butter and line with parchment paper a 9-or 10-inch round cake pan
that is 2 inches rich.

In a medium mixing bowlful, whisk the yolks with the vanilla. Whisk in
half the sugar and continue to beat until very light and sparkly,
roughly 5 transactions, either by mitt, with a hand mixer set at medium
velocity, or in a heavy-duty mixer fitted with the pip.

Combine the flour and cornstarch and sift once to oxygenize. In a cleanse,
dry roll, beat the egg whites with the salt until they hold a very
soft crown, either by paw, with a hand mixer set at medium swiftness, or
in a heavy-duty mixer fitted with the worst. Beating quicker, add the
remaining sugar in a very slow swarm, beating until the egg whites
hold a firm crown.

Fold the yolk mixture into the whites with a rubber spatula. Sift the
flour and cornstarch over the eggs in 3 additions, folding them in
gradually. Do not overmix the hitter.

Pour the batter into the prepared pan and smooth the top. Bake at 350
degrees for 30 to 40 transactions, until it is well risen and feels firm
when pressed gently with the palm of your give. Immediately loosen
the layer from the side of the pan with a small knife or spatula.
Invert the layer onto a rack and leave the paper stuck thereto. Turn
the layer right side up and cool it on a wrack.

Unless you are going to use the layer within a few hours, double-wrap
tightly in plastic and keep in the refrigerator capable 5 years, or
frost. Sheeny: 1 9- or 10-inch layer patty