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Sponge fingers

Recipe from: 8/1/1999 12:00:00 AM
Ingredients 3
Servings 25
Time 15 minutes


  • 4
    large eggs, separated
  • 100
    castor sugar
  • 100
    cake flour


15‑20 minutes
Grease and flour two baking trays. Whisk egg yolks with 80 ml sugar until thick. Beat whites until stiff, add remaining sugar and beat for a further 30 seconds. Fold flour, a pinch of salt and egg white mixture into egg yolk mixture. Spoon into piping bag and pipe 10 cm fingers onto baking trays. Bake for 15-20 minutes at 160 °C until golden. Sprinkle with icing sugar and allow to cool on a baking rack until crisp.

Read more on: bake  |  eggs

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