Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Savoiardi

Italian 15 Mins Prep · 20 Mins Cook

Preheat the oven to 220°C, gas mark 6.
Separate the egg yolks from the whites. Place the yolks along with 3 tablespoons of the sugar in a large mixing bowl. Using an electric beater, beat the yolks and sugar together until light and thick, and forms a slowly dissolving ribbon when the beater is lifted, 7-10 minutes.
Using clean beaters, beat the egg whites in a warmed bowl at a high speed until foamy. Gradually beat in the remaining sugar and continue beating at a high speed until the peaks are stiff and shiny. Beat in the vinegar and vanilla extract.
Sift the flour, corn flour and salt together.
Fold a quarter of the egg yolks into the whites; then alternately fold the flour mixture and the egg whites into the egg yolk mixture.
Spoon the batter into a pastry bag fitted with a 2½ cm plain tip. Pipe 12cm long strips of the batter about 2½cm apart on greased and floured baking paper-lined baking trays, in a savoiardi tray. Sift icing sugar generously over the tops.
Bake until lightly golden, 10-15 minutes. Cool on racks.
Savoiardi keep for 2-3 weeks in an airtight container.