Sponge fingers are also known as ‘lady fingers’ but whichever you know them as, you may be more used to seeing them at the bottom of the trifle. In Italy, these sweet long sponges are known as ‘savoiarde’ and are served as a common accompaniment to coffee. They are so simple to make and can be kept in an airtight container for weeks or even frozen with sheets of parchment in between to prevent them sticking together. Taking next to no time to defrost, they’re perfect for any unexpected guests who turn up wanting a quick cup of tea and something sweet to eat.
- 4 eggs, separated yokes and whites
- 120g caster sugar
- 1tsp vanilla extract
- Pinch of salt
- 120g plain flour, sieved
Preheat oven to 190C/380F/Gas mark 5. Line 3 baking trays with baking paper.
Whisk the egg yolks with half of the sugar and the vanilla. Beat until very light coloured.
Beat the egg whites to soft peaks. While beating, add the salt and the remaining sugar until combined. Gently fold the beaten egg whites into the egg yolk mixture.
Add the flour into the egg mixture and fold in.
Fill a piping bag with half of the mixture and pipe 3inch fingers, 2inches apart, in rows on the baking parchment. Bake for 15mins until golden and dust with icing sugar before serving.
Top tip for making Sponge fingers
If you don’t have a piping bag, simply use a large sandwich bag and snip a hole in one of the corners.