Sponge cookies (biscuits)

Sponge cookies (biscuits)

Αccent: 
Biskoto pantespaniou
Title in Greek: 
Μπισκότα παντεσπανιού
Recipes Categories: 
Sponge cookies (biscuits)
Preparation Time: 
30 minutes
Serves: 
30
Ingredients: 

1 cup self-rising flour
4 eggs, separated
1 teaspoon vanilla extract 
Half cup superfine (caster) sugar 
Confectioners' (icing) sugar, for dusting
 

Cooking Time: 
10 minutes
Cooking Directions: 

- Sift the flour into a bowl. Whisk the egg whites in an electric mixer at high speed until soft peaks are formed. 
- Gradually add the vanilla and the sugar, l tablespoon at a time, still whisking, until the meringue forms stiff peaks. Add the egg yolks l at a time. 
- Stop beating and sift the flour onto the meringue mixture, then fold it in carefully, until it is thoroughly incorporated. Do not over-mix. 
- Alternatively, beat the egg yolks with half the sugar for about 5 minutes, until thick and pale. 
- Whisk the egg whites to a stiff meringue, gradually adding the remaining sugar. Fold the sifted flour into the beaten egg yolks, alternating with a few spoon¬fuls of meringue to loosen the batter. 
- Fold in the remaining egg whites. Preheat the oven to 400°F (200°C/Gas Mark 6). 
- Line a cookie sheet (baking tray) with waxed (greaseproof) paper. Spoon the mixture into a pastry (piping) bag fitted with a '/2-inch (l-cm) plain tip (nozzle) and pipe lines or rounds onto the cookie sheet, leaving plenty of space in between to allow room for spreading. 
- Generously dust the tops with confectioners' sugar. Bake for 8-10 minutes, or until lightly golden. 
- Let cool and remove them carefully from the paper. They keep for l week in an airtight container, and for several months in the freezer. 
- You can sandwich pairs of sponge cookies together with jam, or use to make layered cakes and tortes. 
 

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