These sponge fingers are also known as lady fingers. They are sweet, crisp and light. They can be eaten as is with a cup of tea or coffee or used in other recipes, such as tiramisu.
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i had to make it in to cakes in the end because it wasn't thick enough and that was my second try - 30 Nov 2012
As I need a gluten-free diet, I made these with gluten-free flour. It worked fine, though as the other reviewer says, the mix spreads so instead of fingers I produced flattish sponges. They still tasted great, froze well, and made excellent tiramisu! I have now bought some eclair tins and hope that I'll get neat fingers using them. - 21 Mar 2013
Recipe says "soft peaks" - I made this and it wouldn't pipe, too soft. Next time I'll whisk whites to STIFF peaks, add sugar, then whisk to stiff peaks again (like with meringues), that should work. I should have read the reviews before making as somebody else already found this out! {i'm making them as a base for tiramisu, but also as a base for English trifle, like in Heston's recipe - they work really well in both these). - 14 Feb 2015