Sponge Finger

The sponge finger, officially created by Marie-Antoine Carême in the eighteenth century, it is often used to make a charlotte, a tiramisu or simply boudoirs for tea, this recipe for sponge finger will be perfect for all your creations.

(5)

Preparation 15 min
Baking 15 min
Servings 30 sponge fingers
Level Intermédiaire

Ustensils
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Note

It is important to bake the dough as soon as you make it. Otherwise, when poaching your cookies, the dough may spread.

Tip

Use a 1cm diameter socket.

Preparation steps

Step 1
In a bowl, separate the whites from the yolks.
Set the yolks aside in a cool place.
Step 2
Using a mixer, beat the egg whites until stiff.
When they become frothy, add the powdered sugar and vanilla sugar little by little to make a meringue.
Step 3
Mix until you get the bird's beak.
Meringue should be smooth and shiny.
Step 4
Then add the egg yolks.
Step 5
Finally, gently fold in the sifted flour with a pastry blender.
The dough should be smooth and homogeneous, without lumps.
Step 6
Using a pastry bag, form the cookies (use a 1 cm-diameter round pastry bag).
Sprinkle with powdered sugar.
Turn your oven on to 180 degrees Celsius.
When your oven is hot, sprinkle a second time with powdered sugar and bake for 15 minutes.
The cookies are ready when they have turned a light golden color.
Baking information
- Temperature 180°C
- Heat rotary
- Baking time 15 min