Vanilla Sponge Cake with Whipped Frosting

Ingredients

• cake
• Unsalted butter, for pan
• 1/2 cup all-purpose flour, plus more for pan
• 1/2 cup cornstarch
• 4 large eggs, separated
• 1 teaspoon pure vanilla extract
• 3/4 cup sugar
• Pinch of salt

Whipped Cream Frosting

• 1 cup heavy cream
• 2 tablespoons agave nectar

Directions

1. Heat oven to 350 degrees. Butter a 9 inch round baking pan.
2. In a small bowl, sift together flour and cornstarch, set aside.
3. In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks, vanilla, and 1/2 cup sugar on high speed until thick, about 5 minutes. Transfer the egg-yolk mixture to a large bowl.
4. Combine egg whites and salt in the mixer bowl, and beat on medium speed until whites form soft peaks, about 1-2 minutes. Slowly add the remaining 1/4 cup sugar. Continue beating until stiff and glossy, about 1 minute.
5. Fold the egg-white mixture into the egg-yolk mixture, ten fold the reserved flour mixture in. Transfer the batter to prepared pan, and smooth the top with a spatula. Bake until a cake tester inserted into middle comes out clean, 35 to 40 minutes.
6. Transfer pan to a wire rack to cool; turn out cake, and wrap it in plastic wrap until ready to use.
7. For the frosting, Place the cream and agave in a large bowl, Whip until stiff peaks form.
8. Spread and pipe over cooled cake.