Sponge finger biscuits

Sponge finger biscuits

By
From
So French So Sweet
Makes
20

These are the biscuits of my youth. They can be served with fruit, ice cream, mousse or custard. They need to be prepared with a delicate hand and, once in the oven, avoid opening the door, especially in the first 12 minutes of cooking.

Ingredients

Quantity Ingredient
4 large eggs, separated
115g caster sugar
4 egg yolks
80g plain flour, sifted
50g icing sugar, for dusting

Method

  1. Preheat the oven to 220°C. Line a baking tray with baking paper.
  2. Using electric beaters, beat the egg whites on high speed. When they begin to stiffen, add 50 g of the sugar and beat until stiff peaks form.
  3. Place the 8 egg yolks and remaining sugar in a bowl and use electric beaters to beat until pale and creamy. Gradually fold the egg-yolk mixture into the egg whites, then fold in the sifted flour.
  4. Spoon the mixture into a piping bag fitted with a 1.5 cm round nozzle. Pipe the biscuits in 8–10 cm lengths on the prepared tray. Sprinkle the top with icing sugar and bake for 15–18 minutes. If they start to brown too much, reduce the oven temperature.
  5. Allow to cool. The biscuits will keep for three to four days in an airtight container, but are best eaten fresh.
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