EASY HOMEMADE SPONGE FINGERS
by Roxanne
For the best tiramisu or trifle you should try making your own sponge fingers. They are easier to make than you might think!
Recipe by: Roxanne
Makes 48
4 eggs, separated
2/3 cup (150g) caster sugar
1 cup (125g) plain flour
1/2 teaspoon baking powder
Preheat oven to 200C. Line two 3 x 45cm baking trays with baking paper. Fit a large pastry bag with a plain round tube. 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.
In another bowl beat egg yolks and remaining sugar. Whip until thick and very pale in colour. 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. Transfer mixture to the pastry bag and pipe sponge fingers, about 10-15cm in lenght, out onto prepared baking trays.
Bake in preheated oven for 8 minutes or until firm to touch and golden in color. Enjoy.
_._,_._,_
by Roxanne
For the best tiramisu or trifle you should try making your own sponge fingers. They are easier to make than you might think!
Recipe by: Roxanne
Makes 48
4 eggs, separated
2/3 cup (150g) caster sugar
1 cup (125g) plain flour
1/2 teaspoon baking powder
Preheat oven to 200C. Line two 3 x 45cm baking trays with baking paper. Fit a large pastry bag with a plain round tube. 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.
In another bowl beat egg yolks and remaining sugar. Whip until thick and very pale in colour. 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. Transfer mixture to the pastry bag and pipe sponge fingers, about 10-15cm in lenght, out onto prepared baking trays.
Bake in preheated oven for 8 minutes or until firm to touch and golden in color. Enjoy.
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