Sponge Fingers
Easy to make and versatile to use for all sorts of desserts
Makes enough for: 1 batch Sponge Fingers
Ingredients
- 4 eggs, separated
- 125 g fructose
- 7.5 mls orange flower water
- 100 g flour
- 1 pinch fine salt
- Icing sugar for dusting
Method
- Preheat the oven to 160° Celsius
- Place the egg yolks and fructose into a mixing bowl
- Whisk until at the ribbon stage
- Add the orange flower water and whisk in
- Add the flour and gently fold in
- Place the egg whites and salt into a mixing bowl
- Whisk to stiff peaks
- Fold into the egg yolk mixture
- Place the batter into a piping bag, fitted with the largest smooth nozzle you have
- Pipe onto a lined baking tray, to your desired length
- Dust with icing sugar
- Gently tap the tray twice
- Bake for 10 minutes
- Allow to cool on the tray before removing
- Store in an air tight container