Lady Finger Sponge | How to make Lady Finger Sponge

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By Bani Nanda
Created on 12th Oct 2015
  • Lady Finger Sponge, How to make Lady Finger Sponge
Lady Finger Spongeby Bani Nanda
  • Lady Finger Sponge | How to make Lady Finger Sponge (24 likes)

  • 0 reviews
    Rate It!
  • By Bani Nanda
    Created on 12th Oct 2015

About Lady Finger Sponge

These sponge fingers are fabulous and can be used in different kinds of desserts including tiramisu and trifles

Lady Finger Sponge is a popular aromatic and delicious dish. You can try making this amazing Lady Finger Sponge in your kitchen. This recipe requires few minutes for preparation and 30 minutes to cook. The Lady Finger Sponge by Bani Nanda has detailed steps with pictures so you can easily learn how to cook Lady Finger Sponge at home without any difficulty. Lady Finger Sponge is enjoyed by everyone and can be served on special occasions. The flavours of the Lady Finger Sponge would satiate your taste buds. You must try making Lady Finger Sponge this weekend. Share your Lady Finger Sponge cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Bani Nanda for inputs. In case you have any queries for Lady Finger Sponge you can comment on the recipe page to connect with the Bani Nanda. You can also rate the Lady Finger Sponge and give feedback.

  • Prep Time0mins
  • Cook Time30mins
  • Serves4People
Lady Finger Sponge

Ingredients to make Lady Finger Sponge

  • 4 egg whites
  • 4 egg yolks
  • 125g castor sugar
  • 125g flour
  • 6g red food colouring

How to make Lady Finger Sponge

  1. Pre heat the oven to 170 degrees Celsius.
  2. In an electric mixer, begin beating the egg whites and add the castor sugar in 3 parts. Beat until a stiff and glossy Meringue is made. This is called a French Meringue.
  3. Reduce the mixing speed and add the yolks directly into the meringue.
  4. Do not over mix and continue beating for a few seconds only until the yolks are not visible.
  5. Gently fold in the flour using the cut and fold method, again keeping in mind to not over mix the batter.
  6. Prepare a piping bag with a 12/14 mm nozzle and a tray. Fill the batter into the piping bag and pipe out short lines adjacent to each other without leaving a gap.
  7. This length of this piped row should be the same as the circumference of the chosen ring so that it concentrically encloses the cake.
  8. Bake in the preheated oven for 15-17 minutes. Allow to cool completely

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