23. The mixture used for ladyfingers is in reality a sponge-cake
mixture, but it is baked in a certain oblong shape known as a ladyfinger
shape. Shallow pans that will bake the mixture in the required shape can
be purchased, but these need not be secured, for much more satisfactory
results can be obtained with a pastry bag and tube after a little
practice. The same mixture may be dropped by spoonfuls and baked in
small round cakes known as sponge drops. Both ladyfingers and sponge
drops, after being baked, are put together in twos by means of a simple
sugar icing. Care should be exercised in their baking to prevent them
from burning.
Small cakes of these varieties are very satisfactory to serve with a
rich gelatine or cream dessert. Then, again, such cakes, especially
ladyfingers, are sometimes molded into a frozen dessert or placed in a
mold in which a gelatine dessert is solidified. Often they are served
with sweetened and flavored whipped cream; in fact, no matter how stale
or fresh they may be, they help to make very delicious desserts.
LADYFINGERS No. 1
(Sufficient for 1-1/2 Dozen Cakes)
3 egg whites
1/3 c. powdered sugar
2 egg yolks
1/4 tsp. vanilla
1/3 c. flour
1/8 tsp. salt
[Illustration: FIG. 14]
Beat the egg whites until they are stiff and dry. Add the sugar
gradually and continue beating. Beat the two egg yolks until they are
thick and lemon-colored and add them. Add the flavoring and fold in the
flour mixed and sifted with the salt. Cover a cooky sheet with light
wrapping paper that is perfectly smooth and marked into spaces 4-1/2 in.
long by 1-1/2 in. wide, as shown in Fig. 14. With the aid of a spoon,
as illustrated, fill the ladyfinger mixture into a pastry bag containing
a plain pastry tube. Then, from the pastry tube, squeeze the cake
mixture onto the marked spaces, as shown in Fig. 15, making the mass
slightly narrower in the center than at the ends. When all the spaces
have been filled, set the pan containing the sheet in a slow oven and
bake until dry. Remove from the oven and take from the paper by slipping
a sharp knife under each ladyfinger. If the ladyfingers are to be used
for cake, they must be put together in pairs with the following simple
filling, and they will then appear as in Fig. 16.
[Illustration: FIG. 15]
[Illustration: FIG. 16]