CHOC-MALT FILLED SPONGE FINGERS

Prep time 00 Cooking time 80 mins Serves 10

INGREDIENTS

4 eggs, separated

½ tsp vanilla extract

110g caster (superfine) sugar 100g plain (all-purpose) flour 2 tbsp icing sugar CHOC-MALT BUTTER

50g milk chocolate

40g butter, softened 160g icing sugar

2 tbsp malted milk powder 1 tbsp milk

½ tsp vanilla extract

METHOD

Preheat oven to 160°C. Grease two oven trays, line with baking paper. Whisk egg yolks, vanilla and 55g caster sugar in a medium bowl with an electric mixer for 5 mins or until mixture reaches the ribbon stage*. In a small bowl, whisk egg whites and remaining 55g caster sugar until thick and glossy. Set meringue aside. Sift flour over yolk mixture, stir to combine. (This is best done very gently with a large metal spoon to maintain the air in the mixture). Gently fold the meringue into the flour mixture, in two batches, until combined. Transfer mixture to a piping bag fitted with a 2cm plain tube. Pipe fingers 2cm wide and 8cm long, and 2cm apart on trays. Lightly sift over icing sugar.

Bake for 25 mins or until fingers are crusty on the outside. Turn the oven off, leave fingers to cool in oven with door ajar.

To make choc-malt butter, melt chocolate. Remove from the heat and beat with the remaining ingredients in a medium bowl with an electric mixer until smooth. Spoon butter into a piping bag fitted with a 1cm tube, pipe onto a sponge finger, then sandwich with another finger. Repeat with remaining fingers and filling.

*The ribbon stage indicates when the sugar is dissolved and the mixture properly aerated. To check, remove a spoonful of the mixture, drizzle it over the top of the remaining mixture in the bowl; it should hold its shape briefly, before disappearing into the mix.