Ladyfingers

• 1/2 c. flour 
• 1 1/2 T. cornstarch 
• 3 eggs, separated 
  
• 5 T. sugar 
• 1/8 tsp cream of tartar 
• 1/2 tsp vanilla 
• powdered sugar

Beat egg yolks with 2 T. sugar until thick and very pale. Beat in vanilla. Sift flour and cornstarch together over mixture, but do not fold in yet. In a second bowl, whip whites until foamy; add cream of tartar. Slowly add remaining sugar. Beat to stiff peaks. Fold whites into flour mixture in three batches, just until incorporated. Pipe into 3 inch long strips, one inch apart, on papered sheet pan. Dust with powdered sugar. Bake 8-10 minutes until firm and spongy. DO NOT ALLOW LADY FINGERS TO BROWN.