'Separate the whites from the yolks' = Separated Sponge

This variation of the classic sponge does much to change the texture of the cake.  Where genoise can read dry on the palate and truly needs a good dousing of syrup, Ladyfinger is quite pleasant just on its own.  The technique of treating each part of the egg separately to achieve the most aeration possible is the key.  That, and of course gentle folding!

Ladyfinger Sponge

With only 4 primary ingredients, this recipe is all about the folding technique.

Ingredients:

• Egg Whites 6 each

• Sugar 6 ounces (170gr)

• Egg Yolks 6 each

• Sugar 6 ounces (170gr)

• All Purpose Flour 6 ounces  (170gr)

• Cornstarch 1 ounce (28gr)

Directions:

• Preheat the oven to 375F. Line sheet pans with parchment paper.  Fit a large pastry bag with a plain 1/2- inch round piping tip.

• Sift flour and cornstarch and return to sifter.  Set aside.

• In a bowl of a stand mixer with a paddle attachment, beat the egg yolks 6 ounces of sugar until thick and very pale in color.  Remove from stand and set aside.  This portion of the batter may be flavored by extract or spice at this point. Transfer to a large bowl which will accommodate the full batter.

• In a bowl of a stand mixer with a whisk attachment, beat the egg whites on moderate-high until soft peaks start to form.  Lower speed and gradually add 6 ounces of sugar and continue on moderate until sugar is dissolved.  Increase speed to moderate-high and beat until stiff and glossy.

• Gently fold half of the egg whites into egg yolk mixture; sift in flour and cornstarch, then fold in the remaining egg whites until combined.

• Transfer the mixture to the prepared pastry bag. Pipe 3-inch "fingers" in rows about 1 inch apart on the prepared baking sheets, pipe into rounds to be used for interior cakes, or spread onto a lined jelly roll pan for roulade.

• For cakes which the surface will be seen, dust with confectioners sugar or cocoa powder liberally. 

• Bake in preheated oven until firm to the touch and just golden.  Be careful not to over-bake, as these cakes dry and will become brittle quickly.

• Cool completely before use or storage.  

Vanilla Chiffon

The richness of a ribboned yolks combines with the airiness of meringue for this versatile sponge.

Ingredients:

• Egg Whites 8 each

• Sugar 4 ounces (gr)

• Egg Yolks 8 each

• Sugar 8 ounces (gr)

• All Purpose Flour 9 ounces  (gr)

• Baking Powder 2.5 tsp (gr)

• Salt 1 t (gr)

• Milk 6 ounces (gr)

• Vegetable Oil 4 ounces (gr)

• Vanilla Extract 1 T (gr)

Directions:

• Preheat the oven to 325F.  

• In a bowl of a stand mixer with a whisk attachment, beat the Egg Whites on moderate-high until soft peaks form.  Lower speed and gradually add Sugar (4oz) and continue on moderate until sugar is dissolved.  Increase speed to moderate-high and beat until stiff and glossy.  Set aside.

• Sift together flour, baking powder and salt. Set aside.

• In a bowl of a stand mixer with a paddle attachment, beat the egg yolks and sugar (8oz) until thick and very pale in color.  

• Combine Milk, Vegetable Oil, and Vanilla Extract.  With the mixer running, add to the ribboned mixture.  Transfer to a large bowl which will accomodate all remaining ingredients.

• Gently fold half of the egg whites into egg yolk mixture; sift in dry mixture, then fold in the remaining egg whites until combined.

• Transfer equally to 2 ungreased 9" cake pans.

• Bake in preheated oven until firm to the touch being careful not to over-bake.

• Cool completely before use or storage.