Name: Sponge fingers (Savoiardi biscuits or cookies)
Prep time: 20 min
Cook time: 15 min
Total time: 40 min
Ingredients: 3 eggs; 75 g castor sugar; ½ teaspoon lemon extract; 1 teaspoon vanilla essence; 95 g cake flour; 2 tablespoons cornflour (cornstarch); Pinch of fine salt; 50 g icing sugar (more as needed)

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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.

Can these cookies be frozen?

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,

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Sponge fingers (Savoiardi biscuits or cookies)

These are light and airy Italian cookies. 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.

4.64 from 11 votes

Print Pin Rate

Prep Time: 20 minutes

Cook Time: 15 minutes

Resting time: 5 minutes

Total Time: 40 minutes

Servings:30 sponge fingers

Author: Marcellina

Ingredients

3 eggs3 eggs
75 g castor sugar75 g castor sugar
½ teaspoon lemon extract½ teaspoon lemon extract
1 teaspoon vanilla essence1 teaspoon vanilla essence
95 g cake flour95 g cake flour
2 tablespoons cornflour cornstarch2 tablespoons cornflour cornstarch
Pinch of fine saltPinch of fine salt
50 g icing sugar more as needed50 g icing sugar more as needed

Metric - US Customary

Instructions

Preheat the oven to 180°C/350°Line two large baking trays ( or three small baking traywith 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 1.5 cm or ½ inch tip (or you could just snip the end off or use a ziplock baand fill with the batter.
Pipe the batter into 12 cm (5 inclengths leaving space between each to allow for spreading.
Sift half of the icing 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 icing sugar. You may need a little bit more. Sprinkling with icing 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 100°C/200°Place savoiardi back on baking trays and return to oven overnight or until dried and crispy.

Notes

Tips for success when making this recipe.