Sponge Fingers Recipe

1/3 cup

2 tablespoons

2

1/3 cup

20 g

2/3 cup

1/2 teaspoon

Self-raising flour

Cornflour

Eggs, separated

Caster sugar

Unsalted butter, melted

Cream

Vanilla essence

Icing sugar, for decoration

• Preheat oven to moderately 180^oC. Brush two 32 x 28 cm biscuit trays with melted butter or oil, line bases with paper, grease paper. Dust tins lightly with flour, shake off the excess. Mark lines in the flour 7cm apart on each try.
• Sift the flour three times onto greaseproof paper.
• Place egg whites in a small, clean, dry mixing bowl.
• Using electric beaters, beat until firm peaks form.
• Add sugar gradually, beating constantly until dissolved and mixture is glossy and thick.
• Add beaten egg yolks, beat a further 20 seconds.
• Transfer mixture to large mixing bowl.
• Using a metal spoon, fold in flour gradually and lightly. Add butter, fold through.
• Place mixture in large piping bag fitted with a round nozzle. Pipe fingers between the 7cm lines, leaving 5cm between each one.
• Bake for 6 minutes or until lightly golden. Leave sponge fingers on tins for 5 minutes before placing them on wire rack to cool.
• Beat cream and essence in small bowl until stiff peaks form.
• Sandwich two sponge fingers together with a spoonful of whipped cream. Repeat with the remaining fingers and cream.
• Dust with sifted icing sugar just before serving.