Sponge Fingers

Total Time: 10 mins Cook Time: 10 mins

Ingredients

• 6 eggs
• 140 g caster sugar
• 110 g flour
• 30 g arrowroot

Recipe

• 1 set the oven to 200c/400f/gas mark 6. line 2 large bakng sheets with silicone baking paper. draw parallel lines 12.5cm/5 inches apart on the paper.
• 2 separate 5 of the eggs. beat the yolks with the whole egg and 110g of the caster sugar in a large bowl until they are nearly .
• 3 whisk the egg whites until stiff and gradually whisk in the remaining caster sugar. fold the egg whites into the egg-yolk and sugar mixture. carefully fold in the sifted flour and arrowroot.
• 4 fit a 5mm plain nozzle into a piping bag and fill the bag with the mixture. pipe 12.5cm fingers between the parallel lines on the baking paper. the fingers should be just touching.
• 5 place in the top of the oven for about 10 minutes or until the sponge has risen and is biscuit-coloured.
• 6 remove them from the oven, invert on to a clean tea towel and immediately and carefully peel off the paper. turn the sponge fingers on to a wire rack to cool.