Ladyfingers

Yield: 60 servings

Measure Ingredient
4 mediums Eggs, separated
1 teaspoon Vanilla extract
¼ cup Plus 1T Unsweet frozen Pine-
\N \N Apple-orange conc. Thawed
¾ cup White flour
¼ teaspoon Baking soda
¼ teaspoon Baking powder

Line a 10" x 15" jelly roll pan with buttered wax paper; set aside.

Beat egg yolks in a small bowl at high speed for 5 minutes or until thick and lemon coloured. Add vanilla extract and pineapple-orange juice concentrate. Beat just to blend. Toss together flour, baking soda and baking powder; fold into liquid. Set aside.

In a separate bowl beat egg whites until very thick, and peaks hold their shape. Gently fold juice mixture into egg whites until just blended. Spoon batter into jelly roll pan, and smooth evenly in pan.

Bake in a preheated oven at 325 degrees for 15 minutes or until firm to the touch. Allow cake to cool in the pan 10 minutes. With a sharp knife loosen cake from pan and pry up wax paper to loosen all edges.

Cover cake with a large wire rack and flip over. Remove pan and carefully peel of wax paper. Use a sharp knife if necessary to loose paper from cake. Allow to cool completely.

To make lady fingers, invert cooled cake onto a flat surface. Using a ruler as a guide cut cake into quarters lengthwise and 1" pieces widthwise. Cut a small point on the end of each cake rectangle. Place ladyfingers browned side down onto a large baking sheet. Bake in a preheated oven at 325 degrees for 5 minutes until crisp. Cool on wire racks.

Use as directed in recipes or freeze for future use. To freeze, loosely pack lady fingers in freezer containers. To use after freezing, place frozen lady fingers on baking sheets to thaw. Bake for 3-5 minutes in a 325 degree oven to crispness.

Yields 60 ladyfingers.

Submitted By JANE KNOX On 10-26-94

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