MEXICAN SPONGE COOKIES RECIPES

Steps:

• Heat the oven to 180°C/fan160°C/gas 4. Grease a 20cm loose-bottomed cake tin and line the base with baking paper.
• Half-fill a saucepan with water, bring to the boil, then take off the heat. Meanwhile break the eggs into a large heatproof bowl and add the sugar. Set the bowl over the pan so it’s not touching the water. Whisk the eggs and sugar with an electric hand mixer for 3-5 minutes until light, mousse-like and doubled in size.
• Remove the bowl from the pan and whisk more until cooled and the ribbon stage is reached. To test for this, turn off the mixer, lift out the whisks and let the mixture fall back in. It should fall in a ribbon-like trail and hold itself there for a few seconds before sinking back in. If not, whisk more, then repeat.
• Carefully pour the melted butter around the edge of the mixture, keeping the white milk solids in the pan (discard these). As you pour the butter, start gently folding it in using a balloon whisk, lifting and folding the mixture in a figure-of-eight motion but NOT beating or whisking it. Continue until there are no traces of butter left.
• Sift the flour over the cake mixture with a pinch of salt. Fold in as above, being as light and gentle as possible, until no traces of flour are visible.
• Carefully pour the mix into the tin. Bake for 30-35 minutes until the cake has shrunken slightly from the sides and the top springs back when pressed lightly. Cool in the tin for a few minutes on a rack, then remove from the tin, peel off the paper and cool completely on the rack.
• For the syrup, gently heat the sugar, lemon zest and juice in a pan with 75ml cold water to dissolve the sugar. Bubble briefly until lightly syrupy, then cool slightly. Prick the top of the cake all over, then spoon the syrup evenly over it.
• Put the syllabub ingredients in a large bowl and whisk to pillowy peaks – the mix should be firm but not stiff. Taste and add more sugar if need be. When the cake is completely cool, put on a platter and top with the syllabub. Decorate with fresh summer fruit.

Steps:

• In a small bowl, beat egg whites and cream of tartar until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved, about 6 minutes; set aside. , In another bowl, beat egg yolks with remaining sugar for 3 minutes or until thick and lemon colored; add water and extracts. Combine the flour, baking powder and salt; stir into yolk mixture. Fold in egg white mixture., Cut a small hole in the corner of a pastry or plastic bag; insert round tip #12. Spoon batter into bag. Pipe 3-1/2-in.-long lines 2 in. apart onto a greased and floured baking sheet. , Bake at 350° for 10-12 minutes or until lightly browned. Remove to a wire rack; cool completely. Cover and freeze for up to 1 month., To use frozen ladyfingers: Thaw in the refrigerator; dust with confectioners' sugar. Serve as a cookie or use in desserts.