A Light and sweet sponge cake recipe with a yummy whipped cream frosting. Great enjoyed with a hot chocolate.
Heat oven to 350 degrees. Butter a 9 inch round baking pan.
In a small bowl, sift together flour and cornstarch, set aside.
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.
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.
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.
Transfer pan to a wire rack to cool; turn out cake, and wrap it in plastic wrap until ready to use.
For the frosting, Place the cream and agave in a large bowl, Whip until stiff peaks form.
Spread and pipe over cooled cake.