Lady Fingers

Butter and flour ladyfinger mold. Preheat oven to 350 degrees F. Using electric mixer, beat egg yolk with 3 tablespoons sugar in medium bowl until mixture is thick and pale and a ribbon forms when beaters are lifted. Carefully stir in flour, vanilla and salt, working the mixture as little as possible. Using electric mixer fitted with clean, dry beaters, beat egg whites in large metal bowl until soft peaks form. Gradually beat in remaining 1 tablespoon sugar. Continue beating until stiff peaks form. Carefully fold egg whites into batter as quickly as possible.

Fit a large pasty bag with a 1/2 to 3/4-inch plain tip; plug tip with piece of parchment paper or paper towel. Transfer batter to pastry bag; remove plug. Pipe batter into indentations in pan, dividing batter evenly and using completely. Sift powdered sugar over lady finger. Bake until puffed and golden brown, about 15 minutes. Cool in pan on rack 5 minutes. Turn out onto rack and cool completely. Sift with additional powdered sugar. Lady fingers can me made ahead. Store in an airtight container up to 3 days or freeze up to 2 weeks. Thaw before using if frozen.