Ladyfingers a.k.a. Sponge Fingers Recipe (For Tiramisu & ...)
Have been baking my own Ladyfingers a.k.a. Sponge Fingers. Somehow it's taste way nicer the the store bought ones. Try this recipe and tell us what you think by commenting below.
This recipe yields Ladyfingers a.k.a. Sponge Fingers for 3.5" x 7" round Tiramisu.
use a pencil and ruler to draw a line with the height of inch (7.5 cm) rows, spacing each rows with about 1 inch (2.5 cm) apart on the parchment paper / baking sheet.
Mixture A Ingredients:
4 Egg Yolks
55g Sugar
1 teaspoon Vanilla Extract
0.25 teaspoon Salt
120g Cake Flour
1.Beat the Egg Yolks, Salt and Sugar on high speed until the mixture becomes thick and pale yellow. The batter should fall back into the bowl in a slow ribbon. This will take between 5-10 minutes.
2. Beat in the vanilla extract.
3. Sift the Cake Flour over the batter but do not fold in.
Mixture B Ingredients:
4 Egg White
55g Sugar
1. In a clean bowl, whisk Egg Whites on medium speed until soft peaks form.
2. Gradually add Sugar and whisk until stiff peaks form and the whites are glossy.
Mixture A+B Ingredients:
1. Preheat oven to 200°C.
2. Fold the Mixture B into the Mixture A in three additions, mixing only until incorporated.
3. Transfer the batter to a piping bag.
4. Hold the bag at about a 45 degree angle to the prepared parchment paper / baking sheet, pipe the batter long ladyfingers, using the lines drawn on the parchment paper / baking sheet as your guide.
5. When piped all the cookies, place the Icing Sugar in a fine strainer, and lightly sift the Icing Sugar over the tops of the cookies.
6. Bake for about 8 minutes or until the ladyfingers are firm but barely brown and are still soft and spongy when lightly pressed.
7. Let the ladyfingers cool for a minute and then remove the ladyfingers from the parchment paper, using a flat spatula or knife, and let cool completely on a wire rack.
Some Extra Tips Below:
- If you're making individual Ladyfingers a.k.a. Sponge Fingers space the ladyfingers about 1 inch (2.5 cm) apart. If you're making the similar type in our picture, pipe the batter long ladyfingers close to each another.
- The ladyfingers are best the day they are made. So if not serving that day, it is best to freeze them. To freeze, place in a plastic bag between layers of wax or parchment paper and freeze up to one month.
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Below is my creations using this Ladyfingers a.k.a. Sponge Fingers: All here to share!
Tiramisu Espresso Alcohol Recipe here
Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~
This recipe yields Ladyfingers a.k.a. Sponge Fingers for 3.5" x 7" round Tiramisu.
use a pencil and ruler to draw a line with the height of inch (7.5 cm) rows, spacing each rows with about 1 inch (2.5 cm) apart on the parchment paper / baking sheet.
Mixture A Ingredients:
4 Egg Yolks
55g Sugar
1 teaspoon Vanilla Extract
0.25 teaspoon Salt
120g Cake Flour
1.Beat the Egg Yolks, Salt and Sugar on high speed until the mixture becomes thick and pale yellow. The batter should fall back into the bowl in a slow ribbon. This will take between 5-10 minutes.
2. Beat in the vanilla extract.
3. Sift the Cake Flour over the batter but do not fold in.
Mixture B Ingredients:
4 Egg White
55g Sugar
1. In a clean bowl, whisk Egg Whites on medium speed until soft peaks form.
2. Gradually add Sugar and whisk until stiff peaks form and the whites are glossy.
Mixture A+B Ingredients:
1. Preheat oven to 200°C.
2. Fold the Mixture B into the Mixture A in three additions, mixing only until incorporated.
3. Transfer the batter to a piping bag.
4. Hold the bag at about a 45 degree angle to the prepared parchment paper / baking sheet, pipe the batter long ladyfingers, using the lines drawn on the parchment paper / baking sheet as your guide.
5. When piped all the cookies, place the Icing Sugar in a fine strainer, and lightly sift the Icing Sugar over the tops of the cookies.
6. Bake for about 8 minutes or until the ladyfingers are firm but barely brown and are still soft and spongy when lightly pressed.
7. Let the ladyfingers cool for a minute and then remove the ladyfingers from the parchment paper, using a flat spatula or knife, and let cool completely on a wire rack.
Some Extra Tips Below:
- If you're making individual Ladyfingers a.k.a. Sponge Fingers space the ladyfingers about 1 inch (2.5 cm) apart. If you're making the similar type in our picture, pipe the batter long ladyfingers close to each another.
- The ladyfingers are best the day they are made. So if not serving that day, it is best to freeze them. To freeze, place in a plastic bag between layers of wax or parchment paper and freeze up to one month.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Below is my creations using this Ladyfingers a.k.a. Sponge Fingers: All here to share!
Tiramisu Espresso Alcohol Recipe here
Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~
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