Sponge fingers Snack recipes – Lose 20 pounds in a month diet plan

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  • Sponge fingers are also known as “lady’s fingers”, but no matter what you know, you may be more accustomed to seeing them at the bottom of the trifle. In Italy, these long sweet sponges are known as “savoiarde” and are served as a regular accompaniment to coffee. They are so easy to make and can be kept in an airtight container for weeks or even frozen with parchment sheets between them to prevent them from sticking together. It doesn’t take long to thaw, they are perfect for any unexpected guests who show up and want a quick cup of tea and something sweet to eat.


    • 4 eggs, yoke and egg whites separated

    • 120 g caster sugar

    • 1 tablespoon vanilla extract

    • Salt knife tip

    • 120 g plain flour, sifted


    • Preheat the oven to 190C / 380F / Gas mark 5. Line 3 baking trays with baking paper.

    • Beat the yolks with half the sugar and vanilla. Beat until it becomes very open.

    • Beat the egg whites until soft. While beating, add the remaining salt and sugar until smooth. Gently fold the beaten egg whites into the egg yolk mixture.

    • Add the flour to the egg mixture and mix.

    • Fill a bag of pasta with half the mixture and move 3 inches, 2 inches apart, in rows on the baking parchment. Bake for 15 minutes until golden and powdered with powdered sugar before serving.

    Top tip for making sponge fingers

    If you don’t have a bag, simply use a large sandwich bag and make a hole in one of the corners.

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