These dainty and versatile sponge cakes can be made into sandwiches with jam or preserves, used to line a dessert mold, or simply served with fresh fruit and a cup of tea.
Line cookie sheets with parchment paper or brown kraft paper. Spoon the batter into a pastry bag fitted with a 1/2-inch round tip. Lay the bag almost parallel with the cookie sheet and, using even pressure, pipe out 3 1/2x3/4-inch strips of dough.
Sprinkle the ladyfingers with powdered sugar from a powdered sugar canister or a fine-meshed sieve. Then bake.