Savoiardi


Friday at last and I have all the plans to have a good sleep. Next week is the last week before we break for Christmas and that is what I am looking forward to….for loads of baking!!! Tonight I am posting about Savoiardi which I am sure quite a few of you might have used either in trifle puddings, tiramisus’ or charlottes. These are very light, slightly sweetened and shaped like fingers. Hence very often are referred to as Sponge fingers or Saviordi in Italy( which means Savoy). It also has a French name biscuits à la cuillère or boudoirs. Check  wikipedia for more information about these.  After referring few books and internet I rounded off with the following recipe.

For this you will need:

115g plain flour

4 eggs

125g caster sugar

pinch of salt

1 tsp vanilla extract

Preheat  your oven to 180 degrees C. Line baking sheets with parchment paper and keep a piping bag with a large nozzle ready.You may choose piping nozzle depending on the size of the sponges you want to have.

Separate the egg yolks and whisk with half of the sugar and vanilla. In a separate bowl, whisk the egg whites till you get soft white peaks. Add the rest of sugar and salt and beat.

Gently fold in the egg white mix with the egg yolk mix. Sieve in the plain flour and fold in gently again. Remember folding is essential to keep the air in.

Use the piping bag and fill it with the batter. Pipe the batter as long fingers …about 6 cm long. Make sure you keep enough distance between each piped finger to allow room to rise.

Bake for 20 mins until nice and firm. Cool on a cooling rack. You may drizzle these with icing sugar. This makes perfect biscuits to go with your tea or even coffee.

Check out my fellow bloggers in Bakethon

Champa

Veena

Priya 

Susan

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3 thoughts on “Savoiardi

  1. though not in a good mood today but still the name of this recipe instantly reminded me of Kolavery di. heard that song?
    real nice recipe dear. how are things at your end?

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