ReceptnaptárEdith sponge biscuits
Edith sponge fingers belong to the old Hungarian tea biscuits: light, with a crisp crust and an airy interior, perfect with coffee, tea or milk. The secret of the recipe is the stiffly whipped egg white and the small amount of flour.
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Ingredients
Method
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- Preheat the oven to 180°C (170°C if fan-assisted) and line the tray with baking paper.
- Whisk the egg yolks with half of the sugar with a stand mixer or hand mixer for 3-4 minutes, until pale and creamy.
- Whisk the egg whites with the salt until stiff, adding the remaining sugar as you go, until the meringue is glossy and dense.
- Fold one third of the whites into the yolk mixture to loosen it, then gently fold in the rest of the whites and the flour in alternation.
- Pipe the batter from a piping bag (or a freezer bag) into fingers 7-8 cm long on the baking paper, 2 cm apart. Dust with icing sugar.
- Bake at 180°C for 10-12 minutes, until golden brown. Carefully lift off the paper and cool on a rack.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Whisk the egg whites in a grease-free bowl and make sure no yolk gets into them.
- Fold the whites and the flour in alternation, gently, so that the air stays in the batter.
- After dusting, wait 2 minutes and dust with icing sugar again, which gives a nice, cracked crust.
- Store airtight once cool, otherwise they soften.
- You can also use them for cream cakes and trifles.
Frequently asked questions
Why does the sponge collapse?
If the egg whites were not whipped stiff enough, or the batter was stirred too long and the air escaped.
Can they be frozen?
Yes, once cool, in a bag for 2 months.
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