1. Preheat oven to 350°F (175°C). Grease and flour an 8-inch round or 9×5-inch loaf pan (or line with parchment).
2. In a heatproof bowl over simmering water (double boiler), whisk egg yolks, ½ cup sugar, and vanilla until warm and frothy (about 3 minutes). Remove from heat.
3. Beat mixture with a hand mixer or stand mixer on high speed for 5–7 minutes until thick, pale, and tripled in volume.
4. In another clean bowl, beat egg whites and salt until soft peaks form. Gradually add remaining ¼ cup sugar and beat to stiff, glossy peaks.
5. Sift flour (and cornstarch if using) over the yolk mixture. Gently fold in with a spatula until just combined.
6. Fold in one-third of the egg whites to lighten the batter. Then gently fold in the rest—don’t deflate!
7. Pour into the prepared pan and smooth the top. Tap gently to release air bubbles.
8. Bake 25–30 minutes (round) or 35–40 minutes (loaf), until golden and springs back when touched. A toothpick should come out clean.
9. Cool in the pan 10 minutes, then invert onto a wire rack to cool completely.

✨ Perfect for:
• Strawberry shortcake
• Tiramisu or trifle layers
• Dusting with powdered sugar and serving with berries

💡 Pro tips:
→ Use room-temperature eggs for maximum volume
→ Don’t open the oven door while baking—no peeking!

PREP TIME & NUTRITION :
Prep Time : 20 mins , Cook Time : 30 mins , Total Time : 50 mins , Servings : 10 slices , Calories : 140 per slice , Net Carbs: 20g , Fats: 5g , Protein: 4g