Sponge Fingers – Willeys Weekly bake Number 51


After seeing sponge fingers in Waitrose when buying lunch I was craving that sweet soft biscuit that reminded me of my childhood years spent at a childminders as they were a regular snack. The recipe is so simple and easy I can’t believe I haven’t made them before! The sweet soft biscuits were the inspiration for the dessert for my sisters birthday meal where I soaked the sponge fingers in coffee and kalluah, layered with vanilla marscapone cream and choclste shavings to create a light but rich tiramisu. Although I could have eaten all of them plain or just dipped in a coffee.  Overall they were a very quick bake that most people could make the most difficult part is piping the biscuits onto the tray.

Preparation time: 20mins           Cooktime: 10-15 mins


  • 120g of Caster sugar
  • 120g of Plain flour
  • 1tsp of Vanilla extract
  • 4 Eggs


  1. Preheat the oven to 190 degrees celcius. Line 2-3 baking trays with non-stick baking parchment.
  2. Seperate the eggs into their yolks and whites, beat the egg yolks with half of the sugar until fluffy and lighter in colour, add the vanilla and mix to combine.IMG_5786
  3. In a separate bowl whisk the egg whites until they form soft peaks – I find this easier using an electric whisk, once whisked add the rest font he sugar until the  meringue mix is shiny and glossy.
  4. Gently fold together to two egg mixtures, the fold in the flour being careful to keep as much air in as possible. IMG_5789
  5. Fill a pipping bag and pipe fingers 7cm fingers (you can make them bigger or smaller depending what you want them for), make sure you leave a big enough gap between fingers to allow them to expand whilst cooking.IMG_5835
  6. Cook in the oven for 10-15 minutes until the fingers are lightly golden. Once cooked dust with icing sugar and allow to cool.




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