Title: Ladyfingers - Sponge Fingers for Trifles - :)
Categories: Dessert British Cake
Yield: 18 Servings

		Fat for greasing
		Caster/confectioners sugar
		For dusting
3		Eggs separated
100	g	Caster sugar 4oz
100	g	Flour plain 4oz
		Pinch salt

Speed is the most important secret of good spongy fingers. If you allow the mix to stand before baking the fingers will collapse into a solid mass. Mix quick and straight into the oven or you will have a disaster as well as a 'nutty mum':)

Preheat the oven to 160c 326f. Grease 18 sponge finger tins and dust with caster sugar. In a bowl beat the egg yolks and sugar until pale and thick. Sieve the flour and salt into another bowl. Fold 1/2 flour into the egg ix very lightly. In a clean dry bowl [lots of washing up after this recipe :-)] whisk the egg whites until stiff. Fold very lightly into the yolk mix with the extra flour. Half fill the prepared tins and bake for 12 minutes. Leave to cool slightly before removing from the tins, and then allow to cool completely on a wire rack. These fingers are then used as the base for English trifles. They are also delicious to eat as very light cookies. Especially posted here for ex-Brits who miss their Sunday trifle. From Ron's Plaice in Blackpool:)

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