Sponge Fingers

    38 mins

    If you like to make trifles or tiramisu, here's a recipe for sponge fingers that's almost as easy as going to the shop!

    210 people made this

    Serves: 48 

    • 4 eggs, separated
    • 150g (2/3rd cup) caster sugar
    • 125g (1 cup) plain flour
    • 1/2 teaspoon baking powder

    Prep:30min  ›  Cook:8min  ›  Ready in:38min 

    1. Preheat oven to 200 C. Line two 30x45cm baking trays with parchment paper. Fit a large pastry bag with a plain round tube.
    2. Place egg whites in bowl and beat on high until soft peaks start to form. Slowly add 2 tablespoons of the sugar and continue beating until stiff and glossy.
    3. In another bowl beat egg yolks and remaining sugar. Whip until thick and very pale in colour.
    4. Sift flour and baking powder. Fold half the egg white whites into the egg yolk mixture. Fold in flour, and then add the remaining egg whites.
    5. Transfer mixture to the pastry bag and pipe sponge fingers, about 10-15cm in length, out onto prepared baking trays.
    6. Bake in preheated oven for 8 minutes or until firm to touch and golden in colour.

    Recently viewed

    Reviews and ratings
    Global ratings:

    Reviews in English (192)


    After readings some the other reviews, I thought I'd share a couple of little tips I learned from the pastry chef at Joel's (a five star restaurant in Atlanta) to keep ladyfingers from spreading too much when baking. First make sure you've sifted the flour really well before using. Second, keep an eye on the egg whites and don't over-whip them. Third, GENTLY fold the egg yolks into the whites. Again, don't over whip! Finally, place a cookie cutter on the parchment paper or silpat and pipe the mixture into the cookie cutter until it's about halfway full. Lift the cookie cutter up and move it approximately 1 inch away and repeat. You end up with nice round absorbent ladyfingers that are perfect for tiramisu. Hope this helps!  -  20 Feb 2007  (Review from Allrecipes US | Canada)


    I too was making tiramisu and couldn't find the prepackaged kind so I gave these a try. I didn't have the patience for piping so I just lined a jelly roll pan with greased waxed paper, spread the batter, baked for eight mins and after cooling, cut them into strips. Everyone who tried my tiramisu said that it was the best yet, thanks to the homemade ladyfingers- very nice.  -  24 Sep 2005  (Review from Allrecipes US | Canada)


    This recipe didn't work perfectly for me - however, I think it was due to the room temp when i was mixing and piping - little too hot - and the fingers spread out and turned out rather gummy. However, I saved a little batter in the fridge; I piped and baked a few fingers the next day and VOILA! Poofy and cakey, as they should be. So if you notice a first panful goes flat, try cooling the batter and trying again later.  -  13 Aug 2004  (Review from Allrecipes US | Canada)