These light sponge fingers are a delicious nibble to serve with coffee, but most find their way into refrigerator desserts such as Tiramisù or Charlotte Russe.

Preheat the oven to 350°F. Grease and flour 2 large baking sheets or line the bottoms with parchment paper.

Prepare the batter for:

Scrape the batter into a large pastry bag fitted with a ⅝-inch plain tip. Pipe 4-inch-long fingers at least 1 inch apart on the baking sheets. Sift lightly over the ladyfingers:

Bake until golden brown, 10 to 15 minutes.

Transfer the ladyfingers to a rack, or slide the parchment paper onto the rack, and cool completely. Store in an airtight container for up to 5 days.