These delicate vanilla sponge fingers are perfect for pairing with coffee or tea, or as a base for desserts like tiramisu.
Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.
Using parchment paper ensures the sponge fingers won't stick and makes cleanup easier.
Separate the eggs into yolks and whites, placing them in separate mixing bowls.
Ensure no yolk gets into the whites to achieve the best whipping results.
Beat the yolks with half of the sugar until the mixture is pale and ribbons form when the beater is lifted.
Use a high speed on your mixer for the best results.
Add the vanilla extract and water to the yolk mixture and mix briefly to combine.
Mix just until combined to avoid overmixing.
Sift the cake flour over the yolk mixture and gently fold to combine.
Folding gently prevents deflating the batter.
In the other bowl, beat the egg whites until foamy, then add the cream of tartar and continue beating until soft peaks form.
Soft peaks should hold their shape but still droop slightly.
Gradually add the remaining sugar to the whites and beat until stiff peaks form.
Stiff peaks will stand upright without drooping.
Fold a third of the whipped whites into the yolk mixture to lighten it, then gently fold in the remaining whites.
Folding gently ensures the batter remains airy.
Transfer the batter to a piping bag fitted with a 3/4-inch round tip.
Filling the bag halfway makes it easier to handle.
Pipe 3-inch long fingers onto the prepared baking sheets, spacing them about 1/4 inch apart.
Keep the piping bag at a consistent angle for uniform shapes.
Dust the piped batter with powdered sugar.
Sifting the sugar ensures an even coating.
Bake in the preheated oven for 8-10 minutes, or until the fingers are lightly golden and springy to the touch.
Rotate the baking sheets halfway through for even baking.
Allow the sponge fingers to cool slightly, then transfer them to a wire rack to cool completely.
Removing them while warm prevents sticking.
Continua nella nostra app per un'esperienza migliore
