sponge fingers



  • Thin fingers of sponge made from creamed egg yolks and caster sugar (3 per 100 g of sugar) mixed with sifted flour equal in weight to the sugar, the stiffly beaten egg whites and salt folded in to the mixture progressively and then baked for 12 minutes at 160°C either in sponge finger tins or after piping onto a baking tray