Home bakers struggle to achieve consistent shape and structure in delicate sponge cakes like savoiardi

Amateur and experienced home bakers lack reliable techniques to prevent savoiardi (ladyfinger) cookies from collapsing or spreading unevenly during baking, resulting in failed batches and wasted ingredients. Current recipes and tutorials don't adequately explain the science behind flour preparation methods, leaving bakers to experiment blindly with techniques like scalding flour without understanding if they actually work or why.