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Biscuit Sponge
Preparation info
- Makes about
20
fingers - Difficulty
Easy
Appears in
By Keiko Ishida
Published 2010
Ingredients
- Eggs
2 - Castor (superfine) sugar
60 g - Pastry flour or top flour
Method
- Line a baking tray with parchment paper.
Preheat oven to .200°C - Sift flour twice. Separate egg whites and yolks. Beat yolks lightly and add half portion of the sugar and all the vanilla. Whisk until mixture thickens and becomes pale yellow in colour.