Chocolate Sponge Fingers

Method

Step one

Preheat the oven to 200°C, 400°F, gas mark 6.

Step two

Line two oven trays with parchment paper.

Step three

In a food mixer, beat the egg whites with a pinch of salt for 2 minutes until foamy.

Step four

Add the sugar a little at a time and continue to beat on a high setting, until stiff peaks form.

Step five

Whisk the egg yolks lightly with a fork, and add to the whites, folding them through very gently by hand.

Step six

Add the McDougalls Self Raising Flour and McDougalls Cocoa Powder over the mixture and gently fold it in with a rubber spatula until well combined.

Step seven

Transfer the batter into the piping bag fitted with an ½ inch round tip.

Step eight

Pipe the batter into lines of about 3 inches.

Step nine

Generously sprinkle them with granulated sugar first, which will give them a little crunch.

Step ten

Then sprinkle with icing sugar. Allow them to sit for 2 minutes and sprinkle again.

Step eleven

Place in the oven and bake for 5 minutes, then open the oven door to get some of the heat out and bake for a further 2 minutes if needed.

Step twelve

Let them cool for a few minutes, then release from the parchment using a spatula.

Tips

If kept in an airtight container they’ll keep for up to ten days.