Preparation / Directions:
TO PREPARE: Line the bottom of an 8-inch-square baking pan with greased and floured parchment paper; set aside.
Beat egg whites in a medium bowl at low speed until foamy. Gradually add sugar and continue beating until this meringue forms stiff peaks. Mix egg yolks with vanilla extract, then fold this yolk mixture into the meringue. Sift cornstarch and flour over the surface of the meringue mixture; gently fold these dry ingredients into the meringue.
TO COOK: Adjust oven rack to middle position and heat oven to 375øF. Pour batter into prepared pan; smooth the surface with a spatula. Bake until top is golden brown and center springs back when touched, about 12 minutes.
Transfer cake in pan to a wire rack; cool slightly. Remove cake from pan, carefully peeling off parchment paper; cool cake completely. (Can be wrapped and stored at room temperature overnight, refrigerated up to 5 days, or frozen up to 1 month.)
See Southern Strawberry Nonsense recipe in this cookbook for an excellent use of this cake.