Sponge Fingers
Serves 25
15 mins prep
15 mins cook
30 mins total
Sponge fingers, or ladyfingers, are small, sweet sponge cake biscuits that resemble fingers. They are a perfect accompaniment to tea or coffee, and are a staple ingredient in tiramisu.
2 servings
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Preheat the oven to 350°F. Prepare a piping bag with a 7/16-inch opening round piping tip. Prepare two baking pans with parchment paper. Mark out 3-inch lines as a guide on the underside of the parchment. Ensure the lines are spaced out evenly, with about 1 ½ inches of space between them. Set aside.
Combine half of the granulated sugar in a medium size bowl with the lemon zest. Rub the zest into the sugar to express the oils in the zest.
Add egg yolks and whisk vigorously until pale, fluffy and thoroughly combined. Add vanilla and beat until combined. Set aside.
Pour egg whites into the bowl of a stand mixer fitted with the whisk attachment. Beat on medium until foamy. With the mixer running, gradually add the remaining half of sugar. Continue beating until stiff peaks are formed.
Gently fold egg whites into the yolk mixture, careful not to deflate the egg whites.
Combine flour, salt and cornstarch, whisking well to combine. Sift dry ingredients in and gently fold again until combined.
Pour batter into the piping bag. Pipe 3-inch lines onto baking trays, spaced 1 ½ inches apart. Dust lightly with powdered sugar.
Bake for 12-14 minutes. Cool completely on trays before storing in an airtight container.
