Ingredients
Lady Fingers about 30
1/3 cup confectioner's sugar
1 whole egg
2 egg yolks
1/3 cup cake flour
2 egg whites
1/8 teaspoon salt
1/4 teaspoon vanilla
Directions
Sift: 1/3 cup confectioner's sugar
Beat until thick and lemon colored:
1 whole egg
2 egg yolks
Sift before measuring:
1/3 cup cake flour
Resift it three times.
Whil until stiff but not dry:
2 egg whites
1/8 teaspoon salt
Fold the sugar gradually into the egg whites.
Beat the mixture until it thickens again.
Fold in the egg yolk mixture and:
1/4 teaspoon vanilla
Fold in the flour.
Shape the dough into oblongs on ungreased paper placed in a pan, or pour it into greased lady finger or small muffin tins.
Bake the cakes in a moderate oven 375 degrees F for about 12 minutes.
Notes
The recipe in this entry was taken from "The Joy of Cooking, a compilation of reliable recipes with an occasional culinary chat," by Irma S. Rombauer. It was published in 1943 by The Bobbs-Merill Company in Indianapolis, New York. For the complete copyright-free cookbook visit www.archive.org.... Photo: Mary Melfi. | 
