Savoiardo

To make the sponges: beat 5 egg yolks until they are white and creamy, then add 100 g (3½ oz) caster sugar, before carefully folding in 115 g (4 oz) 00 flour and 1 teaspoon vanilla sugar or a few drops of vanilla essence. Mix well, then carefully fold in the stiffly beaten whites of the eggs and 55 g (2 oz) icing sugar. Butter a baking tray and dust it with flour. Pipe the mixture into 10-12 cm (4-5 inch) long small sausages of sponge, taking care to leave enough space between them. Sprinkle over a little of the caster sugar and bake in an oven preheated to 190°C/375°F/gas 5 for 20-25 minutes. When cool, store in an airtight jar.