ReceptnaptárMixed sponge biscuits
Kevert piskóta (mixed sponge fingers) are the lightest tea biscuits, relatives of ladyfingers: crisp outside and soft inside. Old recipes called for crumbly flour; today we use plain flour. Dusting twice with icing sugar gives the characteristic sugary crust.
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Ingredients
Method
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- Preheat the oven to 180 °C (165 °C fan) and line two baking trays with baking paper. Prepare a piping bag with a large round nozzle.
- Beat the egg yolks with half of the sugar and the vanilla sugar with a food processor or mixer for 5-6 minutes, until pale, thick and ribbon-like.
- Beat the egg whites with the salt and lemon juice to stiff peaks, gradually adding the remaining sugar until glossy and firm.
- Fold a third of the whites into the yolk mixture, then gently fold in the rest alternately with the sifted flour so the foam does not collapse.
- Spoon the batter into the piping bag and pipe 8-9 cm fingers onto the baking paper, 3 cm apart. Dust twice with icing sugar (5 minutes apart) for a nice sugary crust.
- Bake at 180 °C for 10-12 minutes, until light golden. Lift off the paper while still warm, cool on a rack and store in an airtight tin.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Fold the egg white foam gently, do not stir, so the sponge stays light.
- Peel them off the paper while still warm; once cool they stick.
- Excellent for tiramisu or as a base for desserts.
- They keep for 1-2 weeks in an airtight tin.
Frequently asked questions
What is the difference between this and ordinary sponge?
Here the yolks and whites are beaten separately and then combined, which makes it lighter.
Is there a flour-free version?
You can use starch or almond flour, but the texture will be different.
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