LADY FINGERS (sponge cake)

I don't know if you have ever heard of Lady fingers before. This is a type of sponge cake or angel food cake but in the form of fingers.

Now why they call it 'Lady fingers', I don't know. All I know is that this simple but delicious Lady fingers is expensive if you were to buy it in the store and they are only sold in high end grocery stores. There is two types of Lady fingers; there is the Lady Fingers champagne cookie and there is the Lady Fingers sponge cake. Lady fingers (sponge cake) is soft like a cake and can be used to make almost every dessert, and I will show you how.

Make this recipe of Lady Fingers (sponge cake) and this week I will teach you how to make my all time favorite dessert. Out of all the desserts I make, this dessert has got to be the most popular and is my favorite. I have yet to find a person who doesn't like it. It's that delicious!!!

So, I will give you this recipe on Thursday December 1, 2011. First make this Lady Fingers (sponge cake) because you will need it for the upcoming recipe that I will post this Thursday afternoon. Here we GO....................

LADY FINGERS (sponge cake)

you will need:
6 eggs
8oz sugar
8oz flour

First you will separate the egg yolks and place it in one bowl, then place the egg whites in another medium sized bowl. Add the sugar to the egg whites and mix it on high speed with your hand mixer for about 2 minutes or a little more. You will be mixing it until it becomes triple its size and it will be like a creamy whip cream. Set aside.

Then place the egg yolks in a medium sized bowl and mix with your hand mixer until it becomes pale yellow in color and fluffy, you will be mixing for about 2 minutes or a little more.

Now you will softly mix the egg whites mixture into the egg yolks mixture. DO NOT use the hand mixer for this part, you will need to use a wooden spoon or a spatula to very gently fold the whites into the yolks. Do not beat it, but gently fold it in (gently mix it in) until it is well blended and even in color.

Get a strainer, the one you use to strain your rice. Get the strainer and sift the flour. (You need to get a bowl and place the strainer over the bowl then throw the flour in the strainer and shake the strainer until all the flour goes threw.) Then you will add the flour little by little to the egg mixtures and again, fold it in. Gently mix with a wooden spoon or spatula until all the flour is well blended in. You need to do this gently so you can keep the mixture looking fluffy.

Preheat your oven to 400* , Grab a long flat sheet pan and lay a piece of aluminum foil on it, then spray with a little 'PAM butter spray or rub a LITTLE bit of butter on the aluminum foil and dust lightly with a little flour, just enough for the Fingers not to stick. Now, If you have a pastry bag you can use that and grab a large round tip. If you don't have one, then you can use a tablespoon.

Let me warn you that this next step is very messy, but its worth it!

Fill the pastry bag with the Lady Fingers mixture and try the best you can to squeeze the mixture out a little at a time onto the aluminum foil in the shape of long fingers. If you don't have a pastry bag, then with a tablespoon, scoop a little of the mixture at a time, and shape it as best you can on the aluminum foil in the shape of long fingers.
(I just found a baking pan for this online. If you go to google and type in -Lady Fingers pan -you will find then for about $12. This pan will make things a lot easier, because you won't need to go threw this messy step, all you will need to do is fill the pan with the mixture and bake.)

Bake in the oven for a few minutes, just until it is light golden in color. Do not over bake or else they will become hard. The idea is for them to be spongy and soft. Once they are lightly golden, remove from the oven and cool. Keep doing this until you have baked all your Lady Fingers. If you need to use the long sheet pan again, simply remove the aluminum foil with baked Lady Fingers and cool on a rack as you reuse your sheet pan to bake more. I was able to bake about 100 thin Lady fingers when I did mine. After baking all the Lady Fingers and they are all cooled, you can gently remove them from the aluminum foil and store in a cool dry place if you won't be using it within 2 days then place them in a plastic container and freeze for later use.

Twalla, there you have it......FREE Lady Fingers!!!!

Don't miss my all time favorite dessert and most popular recipe this Thursday afternoon December 1, 2011.

By Elsie Da Silva


  1. Don't forget! If you have any questions or need help while you are baking, just comment here in the comment bar and I will come to your rescue.

  2. This is so delicious and truly expensive in stores. Great tip mana thanks.


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