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.
Table of Contents
- 1 How to make homemade sponge fingers.
- 2 3 ways to separate eggs.
- 3 Tips for success when making this recipe.
- 4 Are these soft or dry and crispy?
- 5 Are these sponge fingers gluten free?
- 6 I don’t have a piping bag. Can I still make this recipe?
- 7 Storing sponge fingers.
- 8 Can these cookies be frozen?
- 9 Sponge Fingers Recipe
- 10 Lemon extract, oil or lemon rind?
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 cornstarch (cornflour). Just replace the plain flour with gluten free cornflour for gluten free sponge fingers.
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!
If you enjoyed this recipe, I'd really appreciate a star rating and a comment or tag me on instagram @marcellina.in.cucina.
Either way, I love to hear from you!
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Sponge Fingers Recipe
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 cookies 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.Nutritional Information Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
Wendy K
Hi Marcellina, I too live in tropical North Queensland and stumbled across your recipe when I went to buy Savoiardi biscuits from my local Woolies. Due to the lock down in Victoria they are not accepting any stock from there at the moment and all imports are affected, which is to be expected.
This lead me to search for alternatives and I came across your website (how astounded to find we live in the same part of the world - this never happens).
I can’t wait to try your recipe for a coffee & rum tiramisu with molasses topping that I found in an old Delicious magazine.
Thanks again for the recipe ????.
Marcellina
Hi Wendy! It's a small world, isn't it? I didn't realise we weren't getting stock from Victoria. That explains a lot! Luckily we can make our Savoiardi pretty easily. That coffee and rum tiramisu sounds amazing! Happy baking xx
Alison
First time to make Savoiardi sponge fingers and it was a great success. Great recipe which I will definitely add to my recipe book and make again!
Marcellina
So glad you enjoyed the recipe, Alison!
Reet
Hi Marcellina,
This recipe looks wonderful. I actually bought 2 savoiardi biscuit baking trays, would this recipe be suitable to use the trays ?
Thank you.
Marcellina
Reet, I have never used those trays but I can't see why it wouldn't work. Let me know how it goes xx
Reet
Apologies for asking another question, but where do we get “cake flour” here in Australia? I’ve never seen it, unless it’s called a different name.
Thank you
Marcellina
No problem! Ask as many questions as you like. I love to help - recipes and cooking is for sharing and helping. I buy the Lighthouse brand. It's flour for cakes, pastry and biscuits. If you can't find it all purpose plain flour is fine - maybe the texture may not be as light but they'll still be good.
Reet
Thank you so much, Marcellina, I’ve heard of the Lighthouse brand, I’ll definitely get a pack very soon.
Marcellina
I like Lighthouse flour and I use it a lot.
Lisa
Yum and easy to make. One of my favourites
Will have to make double batch next time!
My biscuits are soft but I didn’t put them in a cool oven to dry.....will do that next time. Love them! Thanks
Marcellina
Thanks Lisa! If you live in a dry climate, the savoiardi will dry out a bit more. I like to ensure they are crisp by drying them in the oven. Enjoy!
TM
It is extremely easy! Recommended recipe!!!
Thank you for all the great tips.
Marcellina
Thank you! I'm glad you liked the recipe!
Chelsea
Hi! It said beat the yolks in, but it looks like I was supposed to fold them from your picture? My mixture deflated and did not hold it’s shape. 🙁
Marcellina
I am so sorry that happened to you and the recipe wasn't clear enough. The egg yolks should beat in without a problem. Only beat (using the wire whisk) until just combined then mix together with a spatula to scrape to the bottom and mix in any leftover white. However I have amended the recipe adding a note to fold the egg yolks in as an extra insurance that the mixture doesn't deflate.
Don Schuldes
thank you so much for all the tips and also the european measurments
Marcellina
You're welcome!
Kelly | Foodtasia
I love ladyfingers, Marcellina, but I've never made them at home. Yours are gorgeous with their crackly, sugary tops!
I've tried to leave a 5-star rating, but for some reason the stars won't respond.
Marcellina
Hi Kelly! Yes, these are delicious homemade! Thanks for wanting to leave a 5-star rating. I've checked the error and fixed it! xx
2pots2cook
My pleasure to share this beauty dear 🙂
Fran @ G'day Souffle'
Thanks for the recipe Marcellina! I've made lady fingers before for Julia Childs' recipe Charlotte Mallakoff. However, I like your idea of baking it first with the powdered sugar in order to get the crusty texture. As far as separating egg whites, I prefer the 'cracked egg shell' method!
Marcellina
Yes, the powdered sugar creates the crust so familiar on lady fingers and so characteristic of these cookies. Me too, I'm a cracked-egg-shell girl!