I've been longing to make my own ladyfingers. Just so coincidence that Sonia posted the recipe on her lastest Tiramisu. Oh yeah, she just tempted me to make it straight away. Ladyfingers are a light and sweet sponge cake which is shaped like a large finger. In UK, they called it sponge-finger. Ladyfingers are best to be used in making desserts espeically tiramisu, trifles & charlottes.
And here's the recipe.
3 eggs, separated
85gm all purpose flour
1 tbsp cornstarch
1/2 tbsp rice flour
*6 tbsp icing sgar for final dusting
(1) beat egg white, cornstarch and sugar till glossy and smooth.
(as shown at below pictures)
(2) now stir in egg yolk bit by bit (in slow motion!), untill well mixed.
(3) then shift in flour & rice flour little by little untill well combined, don't over mix the batter. The addition of rice flour is to increase the crunchiness and to maintain the texture of the biscuits.
(4) finally, fill batter into piping bag with around 2cm diameter piping hole or any size as desired.
(5) pipe batter onto baking tray lined with greaseproof paper.
(6) sprinkle half of the icing sugar onto prepared batter and wait for 5 mins before sprinkle the rest of the remaining sugar.
(7) bake at preheated oven 180-190'C for 10 mins then rotate the tray and bake again for 6 mins or untill the biscuit is crunchy enough.
(8) remove baking tray from oven and slowly transfer biscuits to steel rack and leave to cool.
Such a beauty!