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Easy sponge fingers (lady fingers, savoiardi)
Debut YA novel - Champions: at fire's end - OUT NOW! Available at:
Light and fluffy sponge fingers that melt in your mouth! Pack some up into a lunchbox for a sweet treat during the day, or use the sponge fingers in other recipes - try some tiramisu, or mini sponge cakes.
: 15 minutes
: 15 minutes
: about 24 sponge fingers
2/3 cup white sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
3/4 cup all-purpose flour
Preheat the oven to 180C. Line or lightly grease some baking trays.
Separate the eggs, so that the whites are in one clean mixing bowl and the yolks are in another.
Beat the egg yolks slightly, then add the vanilla and half of the sugar and continue beating (for about 5 minutes) until the mixture becomes a light orange colour.
Set this aside.
Take the bowl containing the egg whites. Beat the egg whites until stiff peaks form. This may take some time (5 minutes).
While beating, gradually add the salt and the other half of the sugar. Beat until combined (probably only 30 seconds to 1 minute).
Fold the egg white mixture into the egg yolk mixture.
Sift the flour over the egg mixture, then fold the flour in until combined.
Pipe or spoon lengths of the sponge batter about 8cm long onto greased trays.
Bake for 10-15 minutes, or until golden and firm to touch.
Store in an airtight bag or container for up to about a week.
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