After seeing sponge fingers in Waitrose when buying lunch I was craving that sweet soft biscuit that reminded me of my childhood years spent at a childminders as they were a regular snack. The recipe is so simple and easy I can’t believe I haven’t made them before! The sweet soft biscuits were the inspiration for the dessert for my sisters birthday meal where I soaked the sponge fingers in coffee and kalluah, layered with vanilla marscapone cream and choclste shavings to create a light but rich tiramisu. Although I could have eaten all of them plain or just dipped in a coffee. Overall they were a very quick bake that most people could make the most difficult part is piping the biscuits onto the tray.
Preparation time: 20mins Cooktime: 10-15 mins
- 120g of Caster sugar
- 120g of Plain flour
- 1tsp of Vanilla extract
- 4 Eggs
- Preheat the oven to 190 degrees celcius. Line 2-3 baking trays with non-stick baking parchment.
- Seperate the eggs into their yolks and whites, beat the egg yolks with half of the sugar until fluffy and lighter in colour, add the vanilla and mix to combine.
- In a separate bowl whisk the egg whites until they form soft peaks – I find this easier using an electric whisk, once whisked add the rest font he sugar until the meringue mix is shiny and glossy.
- Gently fold together to two egg mixtures, the fold in the flour being careful to keep as much air in as possible.
- Fill a pipping bag and pipe fingers 7cm fingers (you can make them bigger or smaller depending what you want them for), make sure you leave a big enough gap between fingers to allow them to expand whilst cooking.
- Cook in the oven for 10-15 minutes until the fingers are lightly golden. Once cooked dust with icing sugar and allow to cool.