Sponge biscuits

Sponge biscuits

By
From
Modern Italian Food
Makes
25
Photographer
Earl Carter

These biscuits are necessary for the preparation of tiramisu. You are almost certainly familiar with this dessert, but I assure you it is more satisfying to make it with your own biscuits instead of buying them.

Ingredients

Quantity Ingredient
4 egg yolks
2 tablespoons caster sugar
40g plain flour, sifted
40g cornflour, sifted
4 egg whites
2 tablespoons caster sugar, (for meringue)
80g caster sugar

Method

  1. Preheat the oven to 180°C and line a baking tray with non-stick baking paper. Whisk the egg yolks with the caster sugar until thick and pale. Sift the flour and cornflour together.
  2. In a clean bowl, whisk the egg whites to soft peaks, then gradually add the caster sugar and continue whisking to form a glossy meringue. Fold a third of the meringue into the yolks, then fold the remaining meringue and flours into the mix in alternate lots. Mix gently, stopping once the ingredients are combined.
  3. Transfer the mixture to a piping bag fitted with a plain round 1 cm nozzle. Sprinkle 80 g caster sugar over the bottom of another baking tray. Pipe the sponge fingers onto small strips of non-stick baking paper.
  4. Carefully lift each piped biscuit on its piece of paper and invert onto the sugared tray. Once the surface is coated with sugar, place the biscuit, sugared side up, on the prepared baking tray and bake for 15–25 minutes, depending on how dry you like the biscuits.
Tags:
Stefano
de
Pieri
Stefanos
Stefano's
Mildura
chef
restaurant
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