Recipe by => https://www.mangiamagna.com/
Pan di Spagna is the most popular type of cake in Italy. This sponge-like cake serves as a foundation for many elaborate desserts, such as cassata and zuppa inglese.
2/3 cup all-purpose flour – 1/2 cup cornstarch
5 large eggs, separated – 1 cup granulated sugar, divided
2 teaspoons vanilla extract – Pinch of salt
Set a rack in middle of oven and preheat to 350 degrees. Butter a 10-inch springform pan and line the bottom with buttered waxed or parchment paper. In a bowl, stir together flour and cornstarch, transfer mixture to a fine-mesh strainer and set aside.
In the bowl of an electric mixer fitted with the whisk attachment, whip egg yolks, half the sugar, and the vanilla on medium speed for 2 min, until they are light and fluffy.
Add remaining sugar 1 tablespoon at a time, and continue whipping until whites hold a firm peak when the whisk is lifted.
Using a large rubber spatula, fold yolk mixture into whites. Sift 1/4 to 1/3 of the flour mixture over eggs and fold in; repeat 2 or 3 times until all of the flour mixtures has been incorporated. Scrape batter into prepared pan and smooth the top.
Bake until well risen, well colored, and beginning to shrink away from the sides of the pan, 30-40 minutes.