London Sponge - confectioners sugar

Method

• 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° 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.