Sponge Fingers

Charlotte Cake

Sponge fingers (makes approx 50 )
5 Egg whites
100g Sugar
¼ Tsp Bicarbonate of soda
5 Egg yolks
½ Tsp Vanilla beans or extract
70g Strong Plain Flour
60g Corn flour
2 Tbsp Icing sugar

1, Whip egg whites until frothy, then add sugar and bicarbonate of soda little at a time and keep whipping until stiff peaks form, then transfer the resulting meringue to a bowl

2, Put the egg yolk and vanilla into a bowl and whip until pale and reaches the ribbon stage, which takes about 5-7 minutes

3, Fold egg whites into the whipped yolk, then fold shifted flour and corn flour in. Spoone into piping bag and pipe about 10-12cm length. Leave fir a minute then dust with icing sugar and bake at 200C for 15-25 minutes.

Keep them in the oven for longer if you need them to be dry, or shorter to keep them soft.


Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.