Ingredients
Units
Scale
- 120 grams sugar
- 4 eggs, separated
- 110 grams all purpose flour
- 40 grams potato flour (or corn starch)
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon baking powder
- 1/8 teaspoon salt
- powdered sugar for dusting
Instructions
- Preheat oven to 340 degrees F. Line two baking sheets with parchment paper and set aside.
- Start by separating the egg yolk from the egg whites. Place the egg whites and half of the sugar in a stand mixer (or hand mixer) with a whisk attachment. Start on medium speed until soft peaks form. Gradually increase to high speed. Beat the egg whites until stiff peaks form.
- Mix the egg yolks, vanilla, and remaining sugar until combined. Add egg yolk mixture to the egg whites, a little at a time, until completely incorporated. Do not over mix.
- Sift in the dry ingredients to the egg mixture and incorporate well. Careful not to over mix the batter.
- Then, spoon the sponge cake batter to a piping bag or pastry bag with a wide tip. Pipe the batter onto prepared baking sheets lined with parchment paper. I use a standard cookie sheet.
- Squeeze out 4″/8 cm strips onto the baking tray, keep them a few inches apart. Bake about 15 minutes until well risen and golden. Remove from oven and let cool on a cooking rack. Mangia! (eat!)
Notes
*See recipe post for step by step photo instructions and tips
- Prep Time: 10 min
- Cook Time: 15 minutes
- Category: Sweet
- Method: Italian
- Cuisine: Italian