Place the egg yolks in a bowl and whisk to liquefy. Whisk in half the sugar and the
Combine the flour and corn flour or ground cornmeal in a small bowl and stir well to mix. Set aside.
In a clean, dry bowl, whip the egg whites with the salt and continue whipping until the whites hold a very soft peak. Increase the speed of whipping and whip in the remaining sugar in a slow stream. Continue whipping until the egg whites hold a soft peak.
Fold the yolk mixture into the whites, then fold in the flour mixture, sifting it over the egg mixture in 3 or 4 additions. Be careful to fold gently to avoid deflating the batter.
Pour the batter into the prepared pan and smooth the top. Bake the cake at 350 degrees for about 35 minutes, until it is a light golden color and firm in the center. Remove from the pan immediately by inverting onto a rack. Lift off the pan and reinvert onto a rack to cool completely. Store the cake tightly wrapped in plastic at room temperature or in the refrigerator.
© 1990 Nick Malgieri. All rights reserved.