Dessert
Vanilla Ladyfinger Sponge Biscuits
Weigh the yolks and whites separately, then keep the folded mixture airy as you pipe it. The baked biscuits can be served plain or used in a dessert prepared separately.
- Yield
- 1 small batch
- Cuisine
- French-inspired
Bring it to the table
Work gently after whipping
Use a clean, grease-free bowl for the whites. Fold rather than beat once the foam is ready, and pipe the batter promptly.
At the table
Serve plain or use in a layered dessert, adjusting any soaking liquid to the texture of the cooled biscuits.
Before you start
Gather your ingredients.
Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 125 g egg yolks — weighed without whites
- 50 g granulated sugar
- 2.5 g vanilla powder
- 5 g invert sugar — such as Trimoline
- 125 g all-purpose flour — sifted
- 150 g egg whites
- 25 g granulated sugar
- confectioners sugar — for two light dustings
A few useful notes.
Biscuit count depends on the piping size; the control represents one small batch.
These are a baked sponge component, not a complete tiramisu or other layered dessert.
The two measured granulated sugar amounts go into separate mixtures.
The cooking plan
How to make Vanilla Ladyfinger Sponge Biscuits.
-
Heat the oven to 350°F and line baking sheets with parchment. Fit a piping bag with a plain round tip about 1/2 inch wide.
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Beat the yolks, 50 g sugar, vanilla powder and invert sugar until pale and thick enough to fall from the whisk in a ribbon. Gently fold in the sifted flour.
-
In a clean bowl, beat the whites until foamy. Gradually add the remaining 25 g sugar and beat until glossy peaks hold their shape. Fold a little into the yolk mixture to loosen it, then gently fold in the rest.
-
Pipe short fingers about 3 inches long, leaving space between them. Sift a light layer of confectioners sugar over the tops, let it absorb briefly, then dust lightly a second time.
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Bake until golden and set, with tops that spring back lightly. Start checking small fingers at about 18 minutes and continue as needed for their thickness; larger shapes take longer. Do not rely on a fixed time for every piping size.
-
Cool briefly on the tray, loosen carefully from the parchment and let cool completely on a rack. Store airtight once cold, or freeze if keeping for later use.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Vanilla Ladyfinger Sponge Biscuits
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Ingredients
- 125 g egg yolks weighed without whites
50 g granulated sugar- 2.5 g vanilla powder
- 5 g invert sugar such as Trimoline
- 125 g all-purpose flour sifted
- 150 g egg whites
- 25 g granulated sugar
- confectioners sugar for two light dustings
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Heat the oven to 350°F and line baking sheets with parchment. Fit a piping bag with a plain round tip about 1/2 inch wide.
- Beat the yolks, 50 g sugar, vanilla powder and invert sugar until pale and thick enough to fall from the whisk in a ribbon. Gently fold in the sifted flour.
- In a clean bowl, beat the whites until foamy. Gradually add the remaining 25 g sugar and beat until glossy peaks hold their shape. Fold a little into the yolk mixture to loosen it, then gently fold in the rest.
- Pipe short fingers about 3 inches long, leaving space between them. Sift a light layer of confectioners sugar over the tops, let it absorb briefly, then dust lightly a second time.
- Bake until golden and set, with tops that spring back lightly. Start checking small fingers at about 18 minutes and continue as needed for their thickness; larger shapes take longer. Do not rely on a fixed time for every piping size.
- Cool briefly on the tray, loosen carefully from the parchment and let cool completely on a rack. Store airtight once cold, or freeze if keeping for later use.
Notes
Tried this recipe?
Let us know how it was!A couple of useful answers.
Why are there two amounts of granulated sugar?
One amount is beaten with the yolks and the other with the whites. Keep them separate while preparing the mixtures.
Can I use the original time for every size?
No. Thin individual fingers and larger piped shapes bake at different speeds, so check color, set texture and spring-back.
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