Lady Fingers - cooking recipe

Ingredients

6 large eggs, separated
3/4 cup sugar
2 1/2 teaspoons vanilla
1 tablespoon water
1 1/2 cups sifted cake flour
3/4 teaspoon cream of tartar
1 cup powdered sugar, for dusting

Preparation

Preheat oven to 400 degrees F.
Line two baking sheets with parchment or wax paper.
Beat the yolks and 1/2 cup sugar on high for 5 minutes until ribbons fall from beater.
Lower speed and beat in vanilla and water.
Increase speed and beat for 30 seconds to thicken.
Sift the flour over this and set aside, without mixing.
In another bowl, beat egg whites until foamy, then add cream of tartar.
Beat until soft peaks form.
Gradually beat in remaining 1/4 cup sugar.
Continue beating until stiff peaks form.
Add 1/3 of the whites to the yolk bowl and fold until all the flour is incorporated.
Gently fold in remaining whites.
Working quickly to avoid deflation, scoop 4 cups into a large pastry bag with a 3/4 tip.
Pipe 3 inch by 1 1/2 inch'fingers' 1/4 inch apart.
They will attach during baking.
Be sure and let the batter fall from the tip, rather than pressing onto the sheet.
If you are making a bottom for a cheesecake, pipe a spiral, ending at about 10 inches in diameter.
Sift the powdered sugar over- the batter will absorb some.
Bake for 8 to 10 minutes until springy to the touch.
Remove to racks and cool slightly.
Remove from parchment with long spatula while still warm.
Or invert disc onto towel-covered rack and reinvert back to plain rack.