• Preheat your oven to 350°F. Grease a 9-inch round cake pan (See Recipe Notes for 2 cakes) well and set it aside.
• In the bowl of your stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), place the egg yolks and 1/2 cup (100 g) sugar, and beat on medium-high speed until pale yellow.
• Sift the flour blend, cornstarch and salt into the egg yolk mixture, and beat until well-combined.
• Transfer the egg yolk mixture to a small bowl and set it aside.
• Clean out the mixer bowl very well, and place the egg whites and cream of tartar or lemon juice in the bowl, fitted with the whisk attachment.
• Beat the egg whites on medium-high speed until soft peaks form. Add the remaining 1/4 cup (50 g) sugar, and beat until glossy, stiff (but not dry) peaks form.
• With the mixer on medium speed, slowly pour the egg yolk mixture and the vanilla into the egg white mixture, and beat until just combined. The mixture should be smooth and glossy.
• Pour the batter into the prepared pan, and spread into an even layer.
• Place in the center of the preheated oven and bake until the cake has begun to pull away from the sides of the pan and a toothpick comes out mostly clean, or with a few moist crumbs attached (about 35 minutes).
• Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Serving Suggestion

• Cool the cake completely, then wrap it tightly and freeze for 30 minutes.
• Unwrap and slice the cake in half horizontally, fill with fresh whipped cream or 7-minute frosting and a layer of sliced strawberries.
• Top with the other half of the cake, more whipped cream or frosting and another layer of sliced strawberries. Chill for about 2 hours before serving.