Sponge cake (pan di spagna)

---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Sponge Cake (Pan Di Spagna)
  Categories: Cheesecakes, Ethnic, Bakery
       Yield: 1 Cake
  
       4 lg Eggs; separate
       1 ts Vanilla extract
     3/4 c  Sugar
     1/2 c  All-purpose flour
     1/2 c  Cornstarch
       1 pn Salt
  
   Butter and line with parchment paper a 9-or 10-" round cake pan that is 2"
   deep. In a medium mixing bowl, whisk the yolks with the vanilla. Whisk in
   half the sugar and continue to beat until very light and frothy, about 5
   minutes, either by hand, with a hand mixer set at medium speed, or in a
   heavy-duty mixer fitted with the whip. Combine the flour and cornstarch and
   sift once to aerate. In a clean, dry bowl, beat the egg whites with the
   salt until they hold a very soft peak, either by hand, with a hand mixer
   set at medium speed, or in a heavy-duty mixer fitted with the whip. Beating
   faster, add the remaining sugar in a very slow stream, beating until the
   egg whites hold a firm peak. 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 batter. Pour the batter into
   the prepared pan and smooth the top. Bake at 350~ for 30 to 40 minutes,
   until it is well risen and feels firm when pressed gently with the palm of
   your hand. 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 to it. Turn the layer right side up and cool it on a rack. Unless you
   are going to use the layer within a few hours, double-wrap tightly in
   plastic and keep in the refrigerator up to 5 days, or freeze. Source:
   Cooking Live, (Courtesy of Nick Malgieri), TVFN. MM Waldine Van Geffen
   vghc42a@prodigy.com.
  
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