Sponge fingers

I initially wasn't going to make the sponge fingers recipe as part of this 2019 resolution, however, I decided to tackle the Apricot Gateau, which required sponge fingers. Pro-tip: Just buy them. I'm really not a fan of sponges which rely on whisked eggs for rise.

At least the recipe didn't require many ingredients!

First I separated the yolk from the white. Then I mixed the sugar with the egg yolks.

Then I whisked the egg whites until they formed stiff peaks (thank goodness for handheld electric whisks!!) and folded - not beat - fold the whites and flour into the yolk/sugar mixture.

I used a piping bag to pipe lines of the batter onto the baking sheet. I should have sprinkled caster sugar down first, but forgot in my rush to avoid the mixture from deflating as whisked eggs can do if left.

They only took about 12 minutes to cook - dependant on the thickness of the line I'd piped. The thinner ones were a little over done. The thicker ones were a better colour and texture but felt a little damp. None of them rose as much as I'd have liked.

The flavours were pretty good no matter the size of if they ended up merging into one big spongy line. They tasted light and airy, sweet but not overly so.

It's still easier to buy them from a shop though.

Sponge Fingers

butter or oil for greasing

caster sugar for dusting

3 eggs, separated

100g caster sugar

100g plain flour

pinch of salt

Grease 18 sponge finger tins - or, do what I did, and draw outlines on baking paper on a baking sheet. Set the oven at 160C / gas 3. In a bowl, beat the egg yolks with the sugar until pale and thick. Sift the flour with the salt into a second bowl. Fold half the flour into the egg mixture very lightly.

In a clean, dry bowl, whisk the egg whites until stiff. Fold very lightly into the yolk mixture with the rest of the flour. Half fill the prepared tins and bake for 12 minutes. Leave to cool slightly before removing from the tins and cooling completely on a wire rack.