Sponge Fingers (Lady Fingers)

Directions

• Preheat the oven to 350F. Line two large baking sheets with parchment paper and then set aside.
• Separate the eggs and place the whites of 4 of them into a squeaky clean bowl of a stand mixer, ( or an electric hand mixer) fitted with a squeaky clean whisk attachment.
• Any grease around the bowl or on the whisk will prevent your egg whites from becoming light and fluffy
• Put the yolks of 3 eggs in a large bowl.
• Add half the quantity of sugar and whisk by hand or using a hand mixer until they are light, pale and fluffy. Add the vanilla Essence
• Now whisk the eggs whites on a medium-high speed until stiff peaks form.
• Gradually add the remaining sugar while still whisking and the egg whites are nice and stiff
• Using a large metal spoon, gently fold the eggs whites into the egg yolk mixture using a cutting motion,
• Be very gently here, so as not to knock out the air already incorporated from the whisking.
• Sift the flour and salt over the egg mixture from a height and fold it in using the metal spoon and cutting action.
• Again gently does it until all the flour is incorporated.
• Get a large piping bag fitted with a ½” plain tube (or just use the piping bag without a tube, cutting off the end to produce about a ½” opening)) and fill it with the sponge mix.
• Pipe 3 ½” lines and place them 1 inch to give them room to spread while baking.
• When piping the biscuits, put more pressure on squeezing the sponge mix out of the bag than pressing the end of the bag onto the tray. You are trying to achieve bulbous biscuits rather than flat,
• Dust icing sugar on the fingers and let the sugar soak in for 5 minutes then dust again.
• This will give the fingers their crusty coat once baked
• Bake for 13-15 minutes or until lightly golden brown around the edges.
• Let them cool on the tray to firm up before removing.
• The ladyfingers will keep for about 3 days in an airtight container.
• They can also be frozen for up to 8 weeks.