A lighter version of the classic, perfect for a special snack or casual family occasion.
Cream 56g (1/2 a stick) softened butter in a good-sized bowl. Mix in 16g cornstarch and 96g flour until crumbly.
Separate 2 eggs. In another smaller bowl, mix egg yolks plus 56g sugar and 1 teaspoon vanilla until thick and lemony-looking. Set aside.
Beat 2 egg whites until soft peaks form, then slowly add 56g more sugar and beat until stiff.
Mix the egg yolk mixture into the flour/butter mixture along with 1 teaspoon baking powder and 40g milk. Stir in 1/3 of the egg whites until blended, then fold the remaining egg whites in carefully.
Bake at 375 for 45 minutes.