Homemade savoiardi

Ingredients

• 3 eggs, separated
• 200 g caster sugar, plus extra for sprinkling
• 450 g strong (00) plain flour, sifted
• 16 g baking powder
• 100 ml extra virgin olive oil
• 175 ml milk
• 1 tsp vanilla extract
• pinch of salt flakes

Instructions

1. Preheat the oven to 180°C. Line 2 large baking trays with baking paper.
2. Place the egg yolks and sugar in a large bowl and whisk until thick and pale. You can easily do this by hand, whisking vigorously for 3–4 minutes, or using an electric beater for 1 minute.
3. Sift in the flour and baking powder, then add the olive oil, milk and vanilla and combine with a wooden spoon until the batter is smooth.
4. In a clean and dry bowl, whisk the egg whites with a pinch of salt until soft peaks form. Using a large metal spoon, gently fold the egg whites into the batter until well combined.
5. Spoon the batter into a piping bag fitted with a large plain nozzle. Pipe 8 cm lengths of mixture onto the lined baking trays, allowing room for spreading. Sprinkle with extra caster sugar, then bake for 20 minutes or until pale golden. The base will feel firm, but the top will be slightly soft and cracked. Remove from the oven and cool on a wire rack.
6. Dunk in your coffee, or use as the base for tiramisu or trifle.

Silvia Colloca shares her Italian family secrets in the brand-new third season of Cook like an Italian.