Sponge Fingers

Ingredients
2 eggs
75g caster sugar
50g plain flour
caster sugar, for sprinkling

Method
1. Preheat oven to 190C - line two baking sheets with non-stick baking paper.
2. Whisk the eggs and sugar together with an electric whisk, until the mixture is thick and mousse-like (leaving a thick trail on the surface for at least 15 seconds).
3. Sift flour, and gently fold into mixture with a large metal spoon - place mixture into a large piping bag, fitted with a 1cm nozzle and pipe into finger lengths on the baking sheet.
4. Dust the fingers with caster sugar and bake for 6-8 minutes until golden brown.

Status
Untried - makes 20 fingers (33Kcals each) - vary by adding the grated rind of 1 lemon, or 1 teaspoon of mixed spice.