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Sponge Fingers
Sponge Fingers is a traditional British recipe for a classic sponge mix of flour, eggs, sugar and vanilla baked in sponge finger tins or in a single tin and then cut and which are typically either iced and served or used as the base for gateaux, tiramisu and trifles. The full recipe is presented here and I hope you enjoy this classic British version of: Sponge Fingers.
prep time
10 minutes
cook time
10 minutes
Total Time:
20 minutes
Serves:
6
Rating: 
Tags : Baking RecipesCake RecipesBritish Recipes
These are the classic sponge fingers that are intended for use in gateaux, tiramisu and trifles. They're not really meant to be eaten on their own. Though you can cover them in melted chocolate and use them that way!
Ingredients:
100g plain flour
pinch of salt
3 eggs, separated
100g caster sugar
a few drops vanilla extract
Method:
Sift the flour and salt into a bowl. Meanwhile cream together the egg yolks and sugar in a bowl until pale and thick before mixing-in the vanilla extract. Lightly fold in half the flour mixture. Meanwhile whisk the egg whites in a clean bowl until they form stiff peaks. Gently fold these into the egg yolk mix, along with the remaining flour.
Pour either into sponge finger tins, half-filling them or into a 20cm square baking pan that's been well greased and lined with greaseproof paper. Set in an oven pre-heated to 160°C (320°F/Gas Mark 3) and bake for about 12 minutes. Allow to cool in the tins for about 20 minutes before transferring to a wire rack to cool completely.
If you made a single large cake cut this into fingers as soon as the sponge is cool.
