Easy Homemade Sponge Fingers

    Easy Homemade Sponge Fingers


    216 people made this

    For the best tiramisu or trifle you should try making your own sponge fingers. They are easier to make than you might think!

    Serves: 48 

    • 4 eggs, separated
    • 2/3 cup (150g) caster sugar
    • 1 cup (125g) plain flour
    • 1/2 teaspoon baking powder

    Preparation:30min  ›  Cook:8min  ›  Ready in:38min 

    1. Preheat oven to 200 degrees C. Line two 30x45cm baking trays with baking paper. Fit a large pastry bag with a plain round tube.
    2. Place egg whites in bowl and beat on high until soft peaks start to form. Slowly add 2 tablespoons of the sugar and continue beating until stiff and glossy.
    3. In another bowl beat egg yolks and remaining sugar. Whip until thick and very pale in colour.
    4. Sift flour and baking powder. Fold half the egg white whites into the egg yolk mixture. Fold in flour, and then add the remaining egg whites.
    5. Transfer mixture to the pastry bag and pipe sponge fingers, about 10-15cm in lenght, out onto prepared baking trays.
    6. Bake in preheated oven for 8 minutes or until firm to touch and golden in colour.

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    Reviews (5)


    Used different ingredients. Very good -- the only thing I would suggest is the importance of a bit of vanilla (1/2 tsp) to give great flavour - 21 Jul 2008


    Something else. Possibly the easiest recipe I have found for these. They turned out great. I baked mine a little longer on insulated baking trays, to get a drier biscuit for tiramisu. These would be great in a lot of layered desserts. - 21 Jul 2008


    This recipe didn't work perfectly for me - however, I think it was due to the room temp when i was mixing and piping - little too hot - and the fingers spread out and turned out rather gummy. However, I saved a little batter in the fridge; I piped and baked a few fingers the next day and wonderful -- Poofy and cakey, as they should be. So if you notice a first try goes flat, try cooling the batter and trying again later. - 21 Jul 2008

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