1. Prepare the Oven and Pan:

Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.

2. Separate the Eggs:

Carefully separate the egg whites from the yolks, placing them in two separate large mixing bowls.

3. Beat the Egg Yolks:

Add 1/2 cup of granulated sugar to the egg yolks. Beat the mixture on high speed until it becomes pale and thick, approximately 3-5 minutes. Stir in the vanilla extract.

4. Beat the Egg Whites:

Add the salt to the egg whites. Using clean beaters, beat the egg whites until they form soft peaks. Gradually add the remaining 1/2 cup of granulated sugar while continuing to beat until stiff, glossy peaks form.

5. Combine the Mixtures:

Gently fold the beaten egg yolks into the beaten egg whites with a spatula, being careful not to deflate the mixture.

6. Incorporate the Dry Ingredients:

Sift the flour and cornstarch together. Gradually fold the sifted dry ingredients into the egg mixture in three batches, mixing gently until just combined with no visible streaks of flour.

7. Bake the Cake:

Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until the cake is golden brown and a toothpick inserted into 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.