Ingredients
Method
- Preheat the oven to a temperature of 340 degrees Fahrenheit. Prepare two baking sheets by lining them with parchment paper and set them aside for later use.
- Begin by separating the egg yolk from the egg whites. Set the egg whites aside for now. In a stand mixer or using a hand mixer with a whisk attachment, combine the egg whites and half of the sugar. Initiate the mixer at medium speed until soft peaks begin to form. Proceed by gradually increasing the speed to high. Continue beating the egg whites until stiff peaks are achieved.
- In a separate bowl, combine the egg yolks, vanilla, and the remaining sugar. Mix them together until they are well combined. Gradually add the egg yolk mixture to the beaten egg whites, incorporating it little by little. Ensure that the mixture is fully blended, but be cautious not to overmix.
- Using a sifter, add the dry ingredients to the egg mixture. Sift them in to ensure a smooth texture and proper blending. Incorporate the dry ingredients thoroughly into the batter, taking care not to overmix it.
- Using a spoon, transfer the sponge cake batter into a piping bag or pastry bag equipped with a wide tip. Take the prepared baking sheets lined with parchment paper and pipe the batter onto them. Squeeze out strips that are approximately 4 inches (8 cm) in length, ensuring to leave a few inches of space between each strip. Sprinkle powdered sugar on top of the batter. Bake the strips in the preheated oven for approximately 15 minutes, or until they have risen well and turned golden in color. Once baked, remove them from the oven and allow them to cool on a wire rack.