4 egg White.
4 egg yolks
7 tablespoons white sugar.
5 tablespoons corn starch.
1 tablespoon custard powder.
5 tablespoons self raising flour.
¼ teaspoon cream of tartar.
1 teaspoon vanilla essence.
1- Sieve together corn starch, custard powder. Do this twice.
2- Whisk the egg white and cream of tarta until soft picks form, add half of the sugar and continue to whisk until stiff pick form.
3- Whisk the egg yolks, vanilla and the remaining sugar until the mixture is pale and it forms stiff picks.
4- With a rubber spatula fold the egg yolks foam into the egg whites, then add the flour and Continue the folding movement while slowly rotating the bowl until all the flour is incorporated and consistency is very even.
5- Pipe the mixture on a greased and floured cookie tray, dust with icing sugar and let rest for five minutes.
6- Bake at 100°C until light golden brown
Note: take the savoiardis off the tray when they are still hot, and store them in an airtight container.