Sponge fingers from leftover egg whites

    50 min

    I often have egg whites left over from baking and desserts. My standard go to recipe to use them up are these sponge fingers for tiramisu, trifle etc. They are not pretty but that doesn't matter as they are buried in the dessert anyway. I don't make mine overly sweet, if you prefer them sweeter, add a bit more icing sugar.

    8 people made this

    Makes: 1 baking tray

    • 4 egg whites, at room temperature
    • 1 pinch salt
    • 75g caster sugar
    • 1/2 teaspoon vanilla extract
    • 60g plain flour
    • 40g icing sugar, more to taste

    Prep:25min  ›  Cook:25min  ›  Ready in:50min 

    1. Preheat your oven to 175 C / Gas 3-4. Line a baking tray with greaseproof paper.
    2. Beat egg whites with salt till they start to form peaks, then gradually add sugar and beat till very stiff. At the end, add vanilla.
    3. Mit flour with icing sugar and sift over the egg whites. Fold in with a spatula so that no traces of flour remain.
    4. Tip the mixture in a large freezer bag and cut off a small corner. Pipe sponge fingers of 10cm length onto the baking tray, leaving about 2cm distance between them.
    5. Bake in the preheated oven till golden, about 20 to 25 minutes. Switch off your oven and leave baking tray in the oven with the door closed for a further 10 minutes. Remove from the oven and let cool completely on the baking tray. Store in airtight containers and use within 1 week.

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