The soletillas remind us of our childhood. These long, thin and spongy sponge cakes serve to accompany a good hot chocolate, to decorate cakes, mousses or whatever you can think of. They are much easier to prepare than you imagine and you can make more quantities to keep them in a can for several days, as they keep well; You just have to calculate the proportions: for each egg, you must add 30 grams of flour and 25 of sugar.
> 3 eggs
> 90 g of flour
> 75 g of sugar
> Icing sugar
1. Separate the whites from the yolks. Whip the egg whites until stiff (you can add a pinch of salt to make it easier).
2. Add the sugar little by little so that it does not go down.
3. Beat the yolks and add them to the previous mixture with enveloping movements.
4. Finally, add the sifted flour little by little, not all at once. Mix with the spatula until the ingredients are well integrated.
5. Place the dough in a pastry bag with a wide smooth mouth and place the portions, in the form of bars, on a tray covered with baking paper. Support the nozzle a little so that they are flattened.
6. Sprinkle the surface of the cakes with icing sugar.
7.Cook in the oven, preheated to 180ºC, with heat from both top and bottom for approximately 12 minutes, until the surface is lightly golden.
Difficulty: medium
Time: 40 minutes
Servings: 4
Calorie intake: 225 kcal
