Recipe: Matcha Sponge Fingers

INGREDIENTS

For the biscuit:

2 large eggs, separated

70g caster sugar

50g plain flour

½ tsp baking powder

20g cornflour

1 tsp matcha powder

20g unsalted butter, melted

For the filling:

250ml double cream

2 tbsp caster sugar

1 tsp vanilla extract

200g fresh raspberries

Icing sugar to serve

Allergens are marked in bold

Preheat the oven to 160° C CircoTherm. Line two baking sheets with baking parchment. Draw 7cm lines on the paper, leaving enough space to spread in between.

Put the egg whites in a bowl and whisk until it forms soft peaks. Now slowly add the sugar, 1 tbsp at a time and whisk continuously until the mix is glossy and stiff. Now add the egg yolks and whisk for a few seconds until its combined well.

Next, sieve the flour, baking powder, cornflour and matcha on the eggs and fold it all in. Next, add the melted butter and carefully also fold this in, making sure not to lose much air. Transfer this into a piping bag and pipe on the drawn lines. Bake for 12-14 minutes on NEFF CircoTherm until golden and dried out. Leave it on the tray for 5 minutes then transfer on a rack to cool.

Prepare the filling when you are ready to serve. Whisk the cream, vanilla and sugar in a bowl until it forms soft peaks. Transfer this to a piping bag and place one finger on the plate, pipe the cream, place some raspberries and place another finger on top. Sprinkle some icing sugar on top and serve immediately.