Sponge Fingers

• 3 eggs, separated
• 100 g caster sugar
• 75 g

Grease a baking sheet and line with baking parchment. Whisk egg whites until soft peaks form, then gradually whisk in half the caster sugar until stiff and glossy. In a separate bowl, lightly beat egg yolks with the remaining caster sugar, then fold into the meringue followed by the flour. Pipe on to prepared baking sheet and dust with icing sugar in two batches.