Prep 15 mins
Cook 20 mins
- 2⁄3 cup sifted cake flour
- 3 large eggs, separated, room temp
- 9 tablespoons granulated sugar (1/2 cup plus 1 tbsp)
- 1 teaspoon vanilla extract
- 1 pinch salt
- Line two cookie sheets with Silpat (or baking parchment, or butter and flour).
- Preheat oven to 300°F.
- In the large bowl of an electric mixer, beat egg yolks with the 1/2 cup of the sugar and the vanilla, until the mixture is thick and light-colored and forms a flat ribbon falling back upon itself. Once or twice, stop the mixer and scrape down the sides.
- With a clean bowl and beater, whip the egg whites with a pinch of salt until foamy. Add remaining 1 tblsp of sugar and whip until the whites are stiff but not dry. This stage is signaled when you can turn the bowl upside down and the whites stay put.
- Using a rubber spatula, scoop 1/4 of the whites into the yolk mixture and fold them lightly together. Don’t over-mix – streaks of the whites should remain. Sift about 1/4 of the flour over the whipped batter, fold the mix over itself a couple of times, then add another 1/4 of the whites and fold gently. Repeat, until all flour and whites are used and you can still see those streaks.
- This is the point at which you would get out your piping bag for regular lady-fingers. If you want to do that, pipe fingers that are 3-3.5” long and 1” apart. Then sift them with confectioner’s/icing sugar. For trifle, simply evenly divide the mixture between the two cookie sheets and gently spread into thin sheets. Dust with the icing sugar and bake for about 15-20 minutes until lightly golden.
- Remove from oven, cool and then slice into fingers.