LADY SPONGE FINGERS

I came across a Chinese recipe book ... but I forgot the chef's name and book name! Sorry, I vaguely remember was something like "零失败做法" (meaning fail-proof methods). I copied the recipe in my own English translation as I take a longer moment to read Chinese :p

I tried two times already, and the second attempt gave a better result, although the first try did not fail either.

LADY SPONGE FINGERS

Ingredients

45g egg yolk

60g fine sugar

75g egg white

60g plain flour

Icing sugar for dusting

Methods

1. Prepare the baking tray with non-stick baking paper. 

2. Cream yolk and 2/3 fine sugar till very thick and fluffy.

3. In another clean and dry bowl, beat the white, gradually add remaining 1/3 fine sugar and beat till stiff.

4. Gently fold in 1/3 meringue to yellow batter till well combined.

5. Gently fold in remaining meringue to batter till well combined.

6. Sift plain flour into the batter and fold gently.

7. Place into a piping bag with a flat nozzle. (They will puff up during baking)

8. Pipe onto baking tray, and sift a layer of icing sugar on top.

9. Once the icing sugar is absorbed, repeat for another 2 times. (Dust generously for crispier biscuits). Please wait till the icing sugar is absorbed.

10. Preheat oven at 190C. Place tray into oven to bake for about 10 min or until golden brown.

11. Cool completely and carefully remove the fingers from the baking paper.

They can now be used to make your favourite desserts such as tiramisu and charlotte cake.