Sponge fingers are a light, airy cookie and wonderful with an espresso or cappuccino.
But did you know that this Italian treat is actually quite easy to make at home?
You might know this Italian treat by another name – savoiardi or even lady fingers, either way you’ll love the taste of this homemade classic. I like to flavour these with a little vanilla extract and finely grated lemon rind. Just like many Italian recipes, the ingredients used to make this delicate Italian sweet are very basic – just eggs, sugar, flour and flavourings.
How to make homemade sponge fingers.
Homemade sponge fingers are really just a sponge cake batter piped into small, easy to handle cookies.
Beat eggwhites with sugar until thick and glossy just like a meringue then beat in the egg yolks. Fold the dry ingredients in carefully and pipe the batter into lengths. Icing (powdered) sugar is sieved twice over the piped cookies before baking which creates the distinctive crust.
3 ways to separate eggs.
For this recipe, it is essential to separate eggs without getting any yolk into the whites. Any fat from the yolk will stop the egg whites beating up nice and fluffy.
There are a few ways to separate eggs easily but first start with cold eggs. Cold eggs yolks are less likely to break.
- Use a little contraption called a ‘separator’ (very inventive name) which allows you to crack the egg into it. The yolk will be held in the little indentation while the egg white slips out into a waiting bowl.
- Use the shell to shell method which means cracking the egg and holding the yolk in one half allowing the white to fall into the bowl. Transfer the yolk from shell to shell until most of the white has dripped out.
- Use clean hands. Crack the egg into the palm of your hand and allow the white to slip between your fingers into the bowl.
Here’s a simple video showing how to separate eggs using the shell to shell method which is quite common but hard to explain without seeing.
Tips for success when making this recipe.
This recipe contains no baking powder. All the lightness comes from the air which is beaten into the egg whites and sugar. It is important that the air is kept in the batter when adding the dry ingredients.
Here are the most important points.
- Use castor (superfine) sugar that will dissolve easily.
- Beat the egg whites and sugar thoroughly to incorporate lot of air.
- Fold the dry ingredient in lightly so as not to deflate the mixture.
Are these soft or dry and crispy?
This recipe makes soft sponge fingers which are delicious but very different to the store bought savoiardi. Even though these cookies are soft, they will still stay intact when dipped in coffee or other liquids when you make a tiramisu, trifle, charlotte or other dessert.
But do you want the familiar dry, crispy savoiardi you are used to? I tested this recipe and have come up with a way to dry out these sponge fingers by returning to a cooler oven after baking. Simply place the savoiardi back on baking trays and return to oven overnight or until dried and crispy.
If you live in a dry climate it might be possible to dry these cookies at room temperature on uncovered baking trays. Unfortunately, because north Queensland is humid and tropical, I can’t test this for you.
Are these sponge fingers gluten free?
This recipe as it is written is not gluten free. However, sponge batter can be made entirely with gluten free cornflour. Just replace the plain flour with gluten free cornflour for gluten free sponge fingers.
Remember that cornflour may be known as corn starch in your area. Cornflour used in this recipe is not ground corn used to make polenta or cornbread.
I don’t have a piping bag. Can I still make this recipe?
Absolutely! You can use a plastic zip lock bag and just snip off the end. Or just spoon the batter onto lined baking trays to make circular savoiardi. They won’t be fingers anymore – sponge or lady – but will taste just as good.
Storing sponge fingers.
Store these cookies in an air tight container for two weeks. At first, if haven’t dried them out completely they may seem a bit sticky however very soon any stickiness disappears.
Yes! Layer in an airtight container with non-stick paper between layers and freeze for up to a month.
Homemade sponge fingers are really very delicious and not comparable to the store bought variety. Along with pizzelle or biscotti, these are perfect served along side a good coffee. Just put your feet up and enjoy!
Baci,
Did you like this recipe?
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Sponge Fingers (Savoiardi Biscuits or Cookies)
Ingredients
- 3 eggs
- ⅓ cup (75g) superfine (castor) sugar
- ½ teaspoon lemon extract
- 1 teaspoon vanilla essence
- ¾ cup (95g) cake flour
- 2 tablespoons cornstarch (cornflour)
- Pinch fine salt
- 6 tablespoons (50g) powdered sugar more as needed
Instructions
- Preheat the oven to 350°F/180ºC. Line two large baking trays ( or three small baking tray with non stick baking paper.
- Separate the eggs putting the egg yolks into a small bowl for later.
- Beat the egg whites with an electric mixer with the whisk attachment until stiff peaks.
- Gradually add the sugar and continue beating until the sugar is dissolved and the mixture is thick and glossy.
- Mix the lemon and vanilla extracts into the egg yolks.
- Add egg yolk mixture to the egg whites and beat until just combined. (Updated: some readers have had problems with beating in the egg yolks. The mixture WILL deflate a little but that's not a problem. If you are concerned, fold the egg yolks in with a hand whisk, spoon or spatula.)
- Sift the cake flour, cornstarch and salt over the egg mixture.
- Use a spatula or wooden spoon to gently fold the dry ingredient in until just mixed. It is important fold very gently to not to deflate the batter meaning that the savioardi would be flat and not as spongy. Again it will deflate a little but that's fine - you've got a lot of air into those egg whites.
- Use a piping bag with a plain ½ inch (1.5cm) tip (or you could just snip the end off, or use a ziplock bag filled with the batter.
- Pipe the batter into 5 in (12cm) lengths leaving space between each to allow for spreading.
- Sift half of the powdered sugar over the savoiardi and wait for 5 minutes. The sugar will melt and look wet. That’s what it’s meant to do.
- After 5 minutes, sift over the remaining powdered sugar. You may need a little bit more. Sprinkling with powdered sugar is what creates the characteristic crust of savoiardi.
- Bake savoiardi for 10 minutes, then rotate the baking trays and bake for another 5 minutes.
- Allow to cool for 5 minutes then remove with a metal spatula while still warm and cool on a wire rack.
- Store in an airtight container.
For dry, crispy savoiardi similar to store bought
- This is what I do using an electric oven.
- Allow the oven to cool down for two hours or until under 200°F/100ºC. Place savoiardi back on baking trays and return to oven overnight or until dried and crispy.
Notes
- Use superfine (castor) sugar that will dissolve easily.
- Beat the egg whites and sugar thoroughly to incorporate lot of air.
- Fold the dry ingredient in lightly so as not to deflate the mixture.
Lemon extract, oil or lemon rind?
All can be used but I prefer extract or a few drops of oil unless the lemon rind is VERY finely grated.Nutrition
Jenny
Marcellina: my oven is not working, can I “bake” them in a pan with a lid? I can use a parchment paper… I hope I can because I love this recipe and you explain excellent 😊
Marcellina
Hi Jenny! No, unfortunately that wouldn’t work. You’ll love this recipe but it really needs to be baked in the oven. Hope you get your oven working very soon and you can let me know how they turned out xx
Celia Paradiso
Is a perfect recipe with all the secret for a perfect sponge fingers.
Marcellina
Celia, I’m so glad this worked out well for you. I love this recipe too!
Stacey
First time I’ve tried anything like this before. They smell wonderful but the batter is runny. I beat the egg whites till there were peaks then slowly added the fine sugar. Not sure what I did wrong!! Was also very careful not to fold the flour mixture too rough!! Help!!! First 6 came out super thin crispy but very dry!!
Marcellina
Hi Stacey. I’m sorry to hear about your problems with baking these delicious sponge fingers. What you describe makes me think that the egg yolks have deflated your egg whites. This can happen and will happen but just a little. Next time just fold the egg yolks in by hand to ensure the egg whites don’t deflate. Sponge fingers are a fairly dry cookie but shouldn’t be super thin. Hope you have more success next time!
Jessica Formicola
Oh wow, do these biscuits look amazing! I will definitely be trying these soon!
Audrey
I would think this would be complicated to make but with your instructions I am so confident!
Marcellina
I’m so glad the instructions are clear, Audrey. Please don’t hesitate to contact me if you need to know anything else 🙂
Ika
Hi Marcellina,
Thank you for the very good recipe! My little boy really loves ladyfingers (savoiardi) and they could be costly to buy frequently, so I wanted to just make them. I tried your recipe and this is the first time I made them and they came out very nicely, flavour and texture. The only thing I need to brush up is my piping skill. I am really bad at piping but I’m going to practice a lot as I’m going to keep making these ladyfingers. I baked them twice in 200 degrees oven as you mention to make them as crispy as store bought ones.
Thank you again!
Love,
Ika
Canada.
Marcellina
Hi Ika! Your little boy has good taste!! And he’s lucky he has a mamma that is such a great baker. I’m happy that you followed all my tips and were able to achieve such wonderful results. Take care. Baci, Marcellina xx
patricia Render
I’ve made these wonderful sponge fingers twice for a tiramisu. However there certainly weren’t 30 of them maybe they were too wide? I needed many more to make 3 layers. Next time I’ll try a smaller dish for the dessert.
Marcellina
I’m so glad you love these as much as I do. Yes, maybe yours were wider than mine. I only do two layers for my tiramisu. The dish I use is 8in x 8in and uses 12 sponge fingers for each layer. Hope that helps.
Lyne
Those sponge fingers look lovely Marcellina and I’m tempted to try making them! A quick question – I note that you use lemon extract in this recipe. Is there a particular brand you use? Alternatively, would lemon juice work as well?
Marcellina
Hi Lyne, I actually use pure lemon oil from Doterra. But Terpenless Lemon Extract from Chef’s Choice is another good extract. I have also used lemon zest but it has to be very finely grated otherwise there are “stringy’ bits in the sponge fingers. You could use lemon juice, I’m just not sure it would have a strong flavour but it would still be fine. Let me know how you go.
Ika
Marcellina,
Thank you for your kind reply. And just to clarify what I wrote previously so that nobody makes mistakes because of my confusing comment:
I baked at 350°F the first time, then cooled down the oven until it was under 200°F and baked them again to make them crispy, exactly as you suggest. Once they were cool I put them in an airtight container, and the next day they were even crispier. They didn’t last long though, they were gone within a day. I will never buy savoiardi again. You explain everything so clearly and very detailed, that’s why I successfully made them on the first try! Hats off.
Grazie!
Ika.
Marcellina
That’s wonderful, Ika! Yes, I can’t explain it but they do become crispier as the savoiardi sit. Thanks for clarifying the temperatures. Baci, Marcellina xx
Gary
Hi Marcellina,
So when you dry them out in the oven overnight to make crispy do you leave the oven on at low temperature? Or just in the oven yet not turned on
I cannot wait to make these!
Regards,
Gary
Marcellina
Hi Gary. No, the oven is not turned on when I dry out the sponge fingers. Let the oven cool down to 200°F/100ºC, return the sponge fingers and shut the oven door. This will slowly dry them out until crispy. Enjoy!