Homemade Sponge Ladyfingers
3 ingredient homade sponge ladyfingers for trifles, tiramisu etc.
Equipment
- 1 Large mixing bowl
- 1 Electric whisk or stand mixer with whisk attachment
- 1 Sieve
- 1 Rubber spatula
- 1 Large Piping Bag
- 2-3 lined flat trays
Ingredients
- 3 whole eggs
- 90 grams caster sugar
- 145 grams plain flour
Instructions
- Preheat oven to 200°c (400°f) or 190°c (380°f) if fan assisted.
- In a large bowl or the stand mixer bowl, add the eggs and caster sugar.
- Whisk on high speed for 7-8 minutes until the eggs have doubled in volume and become fluffy and pale.
- Add the flour to the sieve and carefully sieve the flour onto the eggs.
- Using the rubber spatula, fold in the flour by dragging the spatula around the edge of the bowl and cutting through the middle. Ocassionally, use the rubber spatula to scrape from the bottom of the bowl. Be carefuly not to overmix, a few tiny lumps leftover is fine.
- Carefully transfer the sponge mix to a large piping bag.
- Ensure all your trays are ready and lined and the oven is preheated before you start piping.
- Cut the piping bag are carefully pipe lines of ladyfingers onto the trays, leaving a little space in between each one. You are looking for a length and thickness of your middle finger.
- Place the trays into the oven immediately and bake for 12-15 minutes until the edges have started to turn golden brown.
- Allow to cool fully before using. Leftovers can be stored in an airtight container at room temperature for 5 days or in the freezer for up to 3 months.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.