Sponge Fingers

12	Egg yolks
8	Egg whites
250g	Sugar
½	Vanilla pod
110g	Corn flour
150g	Plain flour
	Sugar icing

Method

1        Add a quarter of the sugar to the yolks and whisk, until light and foamy, stir in vanilla seeds.

2        Beat whites to stiff snow with the remaining sugar.

3        Fold in the corn flour to the meringue base.

4        Add yolk mix to meringue base folding carefully.

5        Fold in the flour.

Pipe onto silicone paper and cooks at 160-180ºC for 8-10 minutes