This recipe is adapted from Joy of Baking and Epicurious/Gourmet Magazine March 1992.
Position your lower oven rack so that the cake will be in the center of the oven and check that your upper rack is high enough so that you can easily place the filled cake pan later. Preheat oven, 325 °F.
Separate the egg yolks and egg whites, place 9 egg whites into a freshly washed and dried mixing bowl for your electric mixer and 7 egg yolks into a second large mixing bowl.
Whisk together or sift the flour, cornstarch, 3/4 cup sugar, baking powder, and salt into a medium sized bowl.
Add oil and vanilla extract to the egg yolks and use a whisk or fork to mix until blended.
Use your electric mixer to beat the egg whites on the high for about 2 to 2.5 minutes (or use a clean and dry whisk) until the eggs have soft peaks.
Bake for 50 minutes (up to 1 hour, time may vary). The cake is ready when golden brown and a skewer inserted into the cake comes out clean.