Ladyfinger Sponge (Biscuit Cuillère) is mostly known for the preparation of a Charlotte Cake. It has a very nice consistency and compared to other sponge recipes, it is, because of the additional egg yolks, less dry and still very airly and light.
The general secret to the successful preparation of any sponge is to understand the balance of creating volume and correctly incorporating the ingredients that deflate the batter.
Gradually adding the sugar allows the egg white to whip up to its full volume. Folding in the egg yolks and the sifted flour with as little strokes as possible avoids deflating the batter too much.
Ladyfinger Sponge (Biscuit Cuillère)
Equipment
- Piping bag
- Round piping tip 10mm
Ingredients
- 67 g egg white
- 67 g sugar
- 45 g egg yolk
- 67 g all purpose flour sifted
- caster sugar for dusting
Instructions
Ladyfinger Sponge (Biscuit Cuillère)
- 1. Whip up the egg whites gradually adding the sugar in 3 portions until stiff.2. Fold in the egg yolks.3. Sift in the flour bit by bit, dusting the surface of the batter and folding it in gradually.
The most convenient way to sift flour in advance is to sift it onto the baking sheet the sponge is going to be baked on and transfer it back to a container then. 
4. Pipe into desired shape.
5. Bake at 180°C for 8-10 minutes.