London Sponge - cooking recipe

Ingredients

1 c. sifted confectioners sugar
2/3 c. sifted cornstarch
3 large eggs, separated
1/8 tsp. cream of tartar
2 Tbsp. water
1/2 tsp. vanilla

Preparation

On waxed paper, sift together 3 times, 1/2 cup of the sugar and the cornstarch.
In a large bowl beat together the whites of the eggs, cream of tartar and water until soft peaks form.
Add egg yolks and vanilla.
Beat just until blended.
Fold in sugar/cornstarch mixture a little at a time, until no dry particles are visible.
Bake in 2 ungreased 8 x 1 1/4-inch round cake pans in a preheated 350\u00b0 oven until top springs back when lightly touched (about 30 minutes).
Cool in pans on wire racks.
Loosen edges and ease out.
Fill with jam.
Sprinkle confectioners sugar on top.