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Biscuit à la Cuillère Sponge

Light piped ladyfingers made from separated eggs, sugar and flour, ready for trifles, charlottes or serving with coffee.

By Gary Burfield-Wallis First published Updated
Food connected with Biscuit à la Cuillère Sponge

At a glance

Recipe summary

Prep
20 min
Cook
15 min
Total
35 min
Serves
About 24 ladyfingers
Skill
Moderate

Biscuit à la cuillère is a piped sponge rather than a conventional biscuit dough. Its structure comes from separately whipped yolks and whites.

What you need

Ingredients

Metric US Ingredient
4 large 4 large eggs Separated.
120 g ½ cup + 2 tbsp granulated sugar Divided equally.
120 g 1 cup plain flour Sifted.
As needed As needed icing sugar For two light dustings.

How to make it

Method

  1. Heat the oven to 175°C / 155°C fan / 350°F. Line two baking trays with baking paper.
  2. Whisk the 4 egg yolks with 60 g of the sugar until pale, thick and ribbon-like.
  3. In a clean bowl, whisk the 4 egg whites to soft peaks. Gradually add the remaining 60 g sugar and continue whisking to stiff glossy peaks.
  4. Fold the sifted 120 g flour into the yolk mixture, then gently fold in the meringue in three additions.
  5. Transfer the batter to a piping bag fitted with a plain nozzle and pipe 7.5 cm / 3-inch fingers, leaving space between them.
  6. Dust lightly with icing sugar, wait 5 minutes, then dust once more for the characteristic crust.
  7. Bake for about 15 minutes until lightly golden and set. Cool on the trays before lifting away from the paper.

Useful notes

Equipment

  • Two baking trays
  • Baking paper
  • Electric mixer
  • Two mixing bowls
  • Fine sieve
  • Piping bag with plain nozzle

Substitutions

  • Use caster sugar in place of granulated sugar.
  • Pipe small rounds instead of fingers for individual desserts.

Allergen notes

  • Contains egg and wheat.

Storage

Store unfilled ladyfingers in an airtight container for up to 3 days. For longer storage, freeze for up to 1 month and thaw uncovered so they do not become sticky.

Tips

  • Fold gently to preserve the air in the eggs.
  • Pipe the biscuits evenly so they bake at the same rate.
  • Double dusting helps create the lightly crisp top.