Lady Finger Sponge | How to make Lady Finger Sponge

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ByBani 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 an aromatic, flavorful and delicious dish which is very much popular in French. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Lady Finger Sponge is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Lady Finger Sponge at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only few minute for the preparation and 30 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Lady Finger Sponge by Bani Nanda in step by step with pictures so you can easily learn how to cook the perfect Lady Finger Sponge at your home without any difficulties. Lady Finger Sponge is one of the representative dishes of French which you can serve in any special occasions.

  • 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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