Chocolate Cinnamon Sponge Fingers
ready in 40 min.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line 2 baking trays with grease-proof paper.
Whisk the egg whites with half of the sugar and the vanilla sugar to stiff peaks. Using a hand mixer on the highest setting, beat the egg whites with the remaining sugar for 1 minute until pale and creamy. Mix the flour with the cornflour, baking powder, cinnamon and cocoa and sieve over the egg yolk mixture. With the mixer on the lowest setting mix together briefly to incorporate, then fold in the egg whites.
Spoon the mixture into a piping bag with a plain nozzle and pipe small finger biscuits approx. 5 cm in length onto the baking trays. Leave plenty of space for the biscuits to expand.
Bake in the hot oven for around 10 minutes until golden. Leave on the baking tray to cool.