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4. **Beat the egg whites:**
– Add the salt to the egg whites.
– Using clean beaters, beat the egg whites until soft peaks form.
– Gradually add the remaining 1/2 cup granulated sugar while continuing to beat the egg whites until they form stiff, glossy peaks.
5. **Mix the mixtures:**
– Gently fold the beaten egg yolks into the beaten egg whites using a spatula. Be careful not to deflate the mixture.
6. **Add dry ingredients:**
– Sift together flour and cornstarch.
– Gradually add sifted flour and cornstarch to egg mixture in three additions. Mix gently until well combined and no flour remains visible.
7. **Bake the cake:**
– Pour the batter into the prepared cake pan and smooth the top.
– Bake in the preheated oven for 25 to 30 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean.
8. **Cool the cake:**
– Remove the cake from the oven and let it cool in the pan for 10 minutes.
– Run a knife around the edges to loosen the cake, then invert it onto a wire rack to cool completely.
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