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Preheat oven to 175°C.
Beat egg whites and salt until soft peaks form, then gradually beat in caster sugar. Beat well until very thick, stiff peaks form.
Gently fold in egg yolks and vanilla.
Add twice-sifted dry ingredients, then gently fold them through the egg mixture until combined.
Turn evenly into two well-greased sandwich tins, 21 cm x 6 cm deep.
Bake in the middle of the oven for 20-25 minutes, or until the sides of the cake have shrunk a little from the side of the tins.
Turn out to cool, then slice through and fill with cream and jam, to make two individual layered cakes, or one big cake with four layers.
Ice or decorate the top as required; in the photo the cake is topped with strawberry halves and dusted with icing sugar.