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Ladyfingers

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Ladyfingers

Cuisine:French

Course:Dessert

0s prep 15m cook 15m ready

Thirty-six 4-inch ladyfingers These light sponge fingers are a delicious nibble to serve with coffee, but most find their way into refrigerator desserts such as Tiramisù or Charlotte Russe. Preheat the oven to 350°F. Grease and flour 2 large baking sheets or line the bottoms with parchment paper.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1
    • 1 cup plus 2 tablespoons sifted (115g) cake flour
    • 6 large egg yolks
    • ¼ cup (50g) sugar
    • 1 teaspoon vanilla
    • 6 large egg whites
    • ¼ teaspoon cream of tartar
    • ⅓ cup (65g) sugar
    Sub-recipe steps
    1. Measure and return to the sifter: 1 cup plus 2 tablespoons sifted (115g) cake flour
    2. Combine in a large bowl or in a stand mixer with the whisk and beat on high speed until thick and pale yellow, 2 to 3 minutes: 6 large egg yolks; ¼ cup (50g) sugar; 1 teaspoon vanilla
    3. Sift the flour evenly over the top but do not mix it in. Using clean beaters, beat in another large bowl on medium speed until soft peaks form: 6 large egg whites; ¼ teaspoon cream of tartar
    4. Gradually add, beating on high speed: ⅓ cup (65g) sugar
    5. Beat until the peaks are stiff but not dry. Use a silicone spatula to fold one-third of the egg whites not quite thoroughly into the egg yolk mixture. Fold in the remaining whites in 2 additions. Scrape the batter into the pan(s) and spread evenly. Bake until the top springs back when lightly pressed and a toothpick inserted into the center comes out clean, 20 to 25 minutes in cake pans, 35 to 40 minutes in a springform pan.
    6. Let cool in the pan(s) on a rack for 10 minutes. Slide a thin knife around the cake to detach it from the pan(s); remove the ring of the springform pan, if using. Invert the cake and remove the paper liner(s). Let cool right side up on the rack.
  • Powdered sugar

Let's Cook

  1. Step 1.

    Prepare the batter for: French Sponge Cake (Biscuit)

  2. Step 2.

    Scrape the batter into a large pastry bag fitted with a ⅝-inch plain tip. Pipe 4-inch-long fingers at least 1 inch apart on the baking sheets. Sift lightly over the ladyfingers: Powdered sugar

  3. Step 3.

    Bake until golden brown, 10 to 15 minutes.

  4. Step 4.

    Transfer the ladyfingers to a rack, or slide the parchment paper onto the rack, and cool completely. Store in an airtight container for up to 5 days.

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