Sponge fingers

Ingredients:

• Eggs                          8
• Flour                         200g
• Sugar                        125+75g
• Vanilla essence          1/2 tsp
• Castor sugar             to dust

Method:

1. Set up piping bag with 8mm diameter round nozzle.
2. Mark circle same diameter as 20cm cake ring on the back of the silicone paper.Line neatly with the silicone paper the two baking trays and lightly grease.
3. Whisk the egg yolks with 75g of sugar to ribbon stage and add vanilla.
4. Whisk the egg whites until soft peak and add the remaining sugar until a shiny meringue forms.
5. Gently fold the sifted flour into the egg mixture and then 1/3 meringue to soften mix.
6. Then fold in the rest of the meringue mix,once combined spoon into a piping bag.
7. Pipe fingers of 1×6cm long on the trays and dust with granulated sugar.
8. Bake in oven at 175°C for approximately 10-18 min until firm on the outside and soft on the inside.Cool on racks and store in a dry environment.

Quality characteristics:
Color:                         golden
Texture:                    aerated,rounded not flat
Consistency:           light but firm
Flavor:                      vanilla sugar
Temperature:        cool