Method

• 1.
  Preheat oven to 180°C. Line two large baking trays with baking paper.
• 2.
  Place egg yolks and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat for 1 minute or until pale and fluffy. (You can also do this by hand, by whisking vigorously for 3-4 minutes.) Add oil, milk, vanilla, flour and baking powder and mix with a wooden spoon until the batter is smooth.
• 3.
  Place egg whites and a pinch of salt flakes in a separate clean, dry bowl and whisk to soft peaks. Using a large metal spoon, gently fold egg whites into the egg yolk mixture until well combined.
• 4.
  Transfer batter (it will be quite sticky) to a piping bag fitted with a 1cm round nozzle. Working in batches, pipe 8cm logs onto the prepared trays, leaving plenty of space between each biscuit to allow for spreading. Sprinkle with extra sugar.
• 5.
  Bake for 15 minutes or until pale golden. The base will feel firm, but the top will be slightly soft and cracked.
• 6.
  Remove from oven and cool on a wire rack. Repeat with remaining batter. Serve savoiardi with coffee or use as the base for tiramisu or trifle.