Pâte à Biscuit de Savoie (Savoy Sponge Batter)

Ingredients

• 500 grammes sugar
• 14 egg yolks
• 185 grammes sifted flour
• 185 grammes fécule
• 14 egg whites beaten to a very firm snow
• 1 spoonful vanilla sugar
• butter and fécule

Instructions

1. Work the sugar and the yolks in an earthenware bowl until the mixture makes the ribbon well.
2. Mix the sifted flour and the fécule together.
3. Add the vanilla sugar, then the flour and fécule, then the egg whites.
4. Butter the moulds carefully and dust them with fécule, and fill them only two thirds full.
5. Bake in a slow oven of sustained and regular heat.