Lady Fingers
Sponge Cake Recipes

Beat egg whites until stiff and dry, add sugar gradually, and continue beating. Then add egg yolks beaten until thick and lemon-colored, and flavoring. Cut and fold in flour mixed and sifted with salt. Shape four and one-half inches long and one inch wide on a cookie sheet covered with unbuttered paper, using a pastry bag and tube. Sprinkle with powdered sugar, and bake in a moderate oven. Remove from paper with a knife.
Lady Fingers are used for lining moulds that are to be filled with whipped cream mixtures. They are often served with frozen desserts, and sometimes put together in pairs with a thin coating of whipped cream between, they are attractive for children’s parties.