Preheat the oven to 450 degrees F and position the oven rack in the lower third of the oven.

Grease an 11x15 sheet pan and line with parchment paper that overhangs the edges of the pan by an inch.

Butter and flour the parchment.

In a small bowl, mix the flour, cornstarch and salt.

With and electric mixer, beat the whole eggs and 2 yolks together with ½ cup of sugar for a total of 5 minutes or until the mixture becomes thick, fluffy, and triples in volume.

Add the vanilla and lemon zest to the egg mixture and beat a few more minutes.

Very gently fold the flour mixture into the eggs until just combined.

In a medium size bowl, beat the egg whites on low until foamy.

Add cream of tartar and beat until soft peaks form.

Add the remaining 1 tablespoon of sugar and beat until you have stiff shiny peaks.

Mix a few spoonfuls of the egg whites into the flour and egg mixture and then gently fold in the rest of the egg white until incorporated.

Pour the batter into the prepared sheet pan and spread evenly (photo 1).

Place in oven and bake for 5 minutes and then remove from oven.

Sprinkle a clean tea towel with powdered sugar and carefully invert the warm baked sponge onto it (photo 2).

Carefully remove the baking parchment, and then sift some more powdered sugar over the top of the cake (photo 3).

Beginning at one of the short ends, loosely roll the sponge up with the towel and let it cool (photo 4).