In a large mixing bowl, beat the egg yolks with the 1/4 cup of sugar until light and creamy. In a separate bowl, beat the egg whites until foamy, then gradually add the 1/2 cup sugar beating well after each addition until stiff. Fold the egg whites into the yolk mixture. On a piece of waxed paper sift the cake meal and the potato starch. Sprinkle the sifted cake meal and potato starch over the batter and fold in gently. Line a large cookie sheet with brown paper. Using a pastry bag fitted with a round tube, pipe the batter onto the paper to form finger shapes about 1" wide and 4" long. Dust with superfine sugar shaken through a small sieve. Bake for 10-12 minutes in a preheated 375 oven. Using a wide spatula, loosen from the paper immediately. Makes about 24. I would use these to make several desserts that require either regular ladyfingers or I would line a springform pan with these and fill it with your favorite mousse recipe. Or you could use them to serve with a fruit compote. The recipe is from the Complete Passover cookbook, by Frances AvRutick. Sandi in CT 03/28 02:59 pm Formatted by Elaine Radis; 3/92