4 eggs, separated at room temperature
1/8 tsp. salt
5 tbsp. sugar
1 tsp. vanilla
1/4 c. sifted cornstarch
1/4 c. sifted all purpose flour

Preheat oven to 400 degrees. Lightly butter a 15 1/2 x 10 1/2 x 1 inch jelly roll pan. Line with waxed paper, butter paper, dust with flour. Beat egg whites and salt in large bowl on medium speed until soft peaks form. Beat in sugar, 1 tablespoon at a time, beating about 1 minute after each addition until very stiff peaks form. Whisk egg yolks and vanilla in small bowl until blended. Fold 1/4 of egg whites into yolk until thoroughly blended. Pour yolk mixture over whites. Mix cornstarch with flour. Sift dry ingredients over yolks and whites. Fold with rubber spatula until no trace of egg white shows and dry ingredients are completely incorporated, do not overmix. Pour batter into jelly roll pan. Bake until cake is very lightly browned on top and edges are beginning to pull away from sides of pan, about 10 minutes. Immediately place rack over pan, invert. Lift off pan. Cool.