Tuesday, March 24, 2009

Ladyfingers


For my no-bake tiramisu post, the recipe allows for the substitution of ladyfingers with butter pound cake and I thought it was the perfect alternative. This time round, since I'm going to make tiramisu again, I’ve decided to make the ladyfingers myself.

Ladyfingers (‘Savoiardi’ in Italian or 'Biscuits à la cuillère,' in French) are described as light, crispy and sweet sponge cakes roughly shaped like a large finger.(Source: Wikipedia)

Ladyfingers
Recipe courtesy of La Tartine Gourmande

Printable Recipe Here

Preparation time: 30 mins
Baking time: 15 mins
Makes 18

Ingredients:

2 eggs
4 tbsps cornstarch
1.8 oz (about 50g) caster sugar
Icing sugar for dusting

Directions:

1. Preheat oven at 175 degrees celcius.
2. Separate the egg yolks from the whites. Using an electric mixer, beat egg whites for about 1 ¼ mins until the egg white is stiff and foamy. Gradually add in the sugar, 1 tablespoon at a time, continue beating well after each addition. Beat for an additional 30 seconds or until thick and form soft peaks. Be absolutely sure not a particle of grease or egg yolk gets into the whites.

3. Add the egg yolks to the whites and mix using the electric mixer.

4. Sift the flour and cornstarch separately (Oppss…I sifted them together. No problem there. Phew!!). Add the two flours using a spatula and mix gently. The egg whites are very fragile and if you mix it too roughly, you will lose its airiness.


5. Line the baking pan with baking paper so that the ladyfingers won’t stick. Use a piping bag to make the ladyfingers, about 2.5″ long with about 1 inch spaces between them.



6. Dust with icing sugar and let rest for 1 min until the sugar is absorbed. Dust with icing sugar a second time.



7. Place the ladyfingers in the oven and cook for about 15 mins, or until the ladyfingers turn golden brown.



8. Once done, let cool. Once cool, store them in air-tight containers. Also delicious eaten on its own, dipped in your favourite hot drink.

1 comment:

Cooking with Denay - Class Information said...

Hi Phat Baker,

No to worry, I have not got the hang of it either, but I just keep trying and like baking one day I will perfect it...I just know it. Great photo's have a lot to do with a relatively good camera, irregardless of what anyone says, my ex was a photographer and finding the perfect light. I try to photography early with as much natural light as possible, but you just have to work with it.

Wishing you well.Cooking with Denay