A light and airy sponge cake made without eggs.
Preheat your oven to 375° F (190° C). (You will turn it down to 350° F once you put the cake in, but this initial hotter temperature helps the cake to rise.)
Place the cakes in the oven, turn down the heat to 350° F, and bake for 30-35 minutes at 350° F until the top center appears dry and springs back up when touched.
Sprinkle the top of the cake with a dusting of powdered sugar. (Put the powdered sugar in a wire mesh strainer and hold it over the cake tapping it lightly sprinkle the sugar on top.)