Lady Finger / Biscuit a la Cuiller

Recipe by Renee Shelton
July 12, 2006
Category: Cakes

Large scale recipe.

Baking time: Varies
Yield: Varies
Review: 5 Stars

Ingredients

- 34 egg yolks
- 14 oz. granulated sugar
- 34 egg whites
- 24 oz. granulated sugar
- 28 oz. all-purpose flour

Procedure

1. Whip the yolks with sugar 1 until very light. In a separate mixing bowl, whip the whites with sugar 2 until firm peaks form. Sift flour. Transfer the yolks to a large mixing bowl. Add half the whites; fold gently. Add in the flour; fold gently just to combine. Add this to the remainder of the whites. Note: mixture should stand up, be pipeable, and should not be runny.

2. For decorative use for mousse cakes: pipe using a medium to large round tip (804-809) diagonally onto a parchment paper lined sheet pan. Dust with powdered sugar. Bake until done. When cool, cut into even strips to be placed inside pastry rings or inside nonette rings for mousse cakes.