Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.

In a large mixing bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form. Gradually add half of the granulated sugar, continuing to beat until the mixture is glossy and holds stiff peaks. Set aside.

In another bowl, whisk the egg yolks with the remaining granulated sugar and vanilla extract until the mixture is thick and pale, about 3-5 minutes.

Gently fold the beaten egg whites into the egg yolk mixture in thirds. Use a spatula to carefully combine them, being cautious not to deflate the egg whites.

Sift the all-purpose flour and salt over the mixture and gently fold it in until no flour streaks remain. Be careful not to overmix.

Transfer the batter to a piping bag fitted with a round tip. Pipe the batter onto the prepared baking sheets in long strips, about 4 inches long and 1 inch wide, leaving some space between each finger.

Once piped, dust the sponge fingers lightly with powdered sugar.

Bake in the preheated oven for 10-12 minutes, or until the sponge fingers are lightly golden and spring back when touched.

Remove from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Serve the sponge fingers as a delightful treat on their own or use them in desserts like tiramisu or charlottes.