2/3 c flour
1/3 c unsweetened cocoa powder & more for dusting
1/8 t salt
7 large egg whites
2/3 c & 2 T sugar
6 large egg yolks
Preheat oven to 350 F. Sift flour, cocoa powder and salt into a small bowl. Whisk whites with a mixer on medium-high speed until soft peaks form. Gradually add 2/3 c sugar, whisking until stiff, shiny peaks form, about 5 min. Whisk yolks with remaining 2 T sugar in a medium bowl until thick and pale, about 3 min. Fold yolk mix into whites, then fold in flour mix in 2 additions.
To Make Cake Rounds: Line a baking sheet with parchment. Draw 6″ circles, then flip parchment over. Spoon batter into a pastry bag fitted with a 1/2″ round tip. Starting in the center of each circle, pipe a spiral, leaving a 1″ border around inside edge of circle. Bake until springy to the touch, 15 – 18 min. Transfer parchment with rounds to a wire rack and let cool.
To Make Ladyfingers: Line a baking sheet with parchment. Draw 4 rows, each 3 1/2″ wide for the ladyfingers. Pipe 1″ wide ladyfingers horizontally between pairs of lines, so they’re touching, and lightly dust with cocoa. Bake until springy to the touch, about 15 min. Transfer parchment with ladyfingers to a wire rack and let cool. Use immediately.
Tagged: Cakes Cookies & Squares