Savoiardi or Shavolette or Saviata or Savoiardi Sardi

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http://www.cookingninja.com/257-Sponge-Fingers-Ladyfingers-or-Savoiardi-Biscuits.html

Ladyfingers (Spong Fingers or Savoiardi Biscuits)
(taken from Cordon Bleu At Home)

Makes: approx 24 big ladyfingers

from chowhound:
http://chowhound.chow.com/topics/792848

http://www.feedingthesaints.com/2010/sweet-matcha-ladyfingers/
http://dolcicreazioni.mkportal.it/index.php?topic=271.0
http://idolcidipinella.blogspot.com/2008/01/i-savoiardi-che-passione.html
from:
http://chowhound.chow.com/topics/792848

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Ingredients

  • 3 eggs, separated
  • 75 g granulated sugar
  • 95 g cake flour, sifted (or 3/4 cup plain flour + 2 tbsp cornflour or corn starch)
  • 50 g icing sugar or confectioner's sugar
  • add flavoring/extract

Preparation

Step 1

sponge fingers
Directions
Preheat your oven to 175°C (350 F - gas mark 4).
Lightly brush 2 baking sheets with oil or softened butter and line it on the baking tray.
Beat the egg whites using a hand held electric mixer until stiff peaks form.
Gradually add granulate sugar and continue beating until the egg whites become stiff again, glossy and smooth.
In a small bowl, beat the egg yolks lightly with a fork (so that we can easily incorporate the yolks into the whites) Fold the lightly beaten egg yolks into the meringue, using a wooden spoon.
Sift the flour over this mixture and fold gently until just mixed. It is important to fold very gently and not overdo the folding. Otherwise the batter would deflate and lose volume resulting in ladyfingers which are flat and not spongy.
Fit a pastry bag with a plain tip (or just snip the end off; you could also use a Ziploc bag) and fill with the batter. Pipe the batter into 5" long and 3/4" wide strips leaving about 1" space in between the strips.
Sprinkle half the confectioner's sugar over the ladyfingers and wait for 5 minutes. The sugar will pearl or look wet and glisten. Now sprinkle the remaining sugar. This helps to give the ladyfingers their characteristic crispness.
Bake the ladyfingers for 10 minutes, then rotate the sheets and bake for another 5 minutes or so until the puff up, turn lightly golden brown and are still soft.
Allow them to cool slightly on the sheets for about 5 minutes and then remove the ladyfingers from the baking sheet with a metal spatula while still hot, and cool on a rack.
Store them in an airtight container till required. They should keep for 2 to 3 weeks.

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