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SPONGE FINGERS

SPONGE FINGERS


1 egg

45 ml (3 level tbsp) caster sugar

60 ml (4 level tbsp) strong white flour


  1. Line a baking sheet with non-stick paper. Put the egg and sugar in a deep bowl and whisk until light, creamy and stiff enough to retain the impression of the whisk for a few seconds.

  2. Sift half the flour over the mixture and fold in very lightly, using a metal spoon. Add the remaining flour in the same way. Spoon the mixture into a piping bag fitted with a 1 cm plain nozzle and pipe the mixture on to the baking sheet in 7.5 cm lengths, leaving room for spreading.

  3. Bake in the oven at 200°C mark 6 for 8 – 10 minutes, until golden. Remove the sponge fingers carefully and cool on a wire rack.
    Note: if you wish, the ends of the fingers may be dipped into melted plain or milk chocolate, or chocolate flavoured cake covering, and allowed to harden before using.

    Makes 17


SPONGE FINGERS

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