Ladyfinger Sponge

Preparation info

  • Difficulty


Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About


Ingredients U.S. Metric %
Egg yolks 6 oz 180 g 60
Sugar 3 oz 90 g 30
Egg whites 9 oz 270 g 90
Sugar 5 oz 150 g 50
Lemon juice ¼ tsp 1 mL 0.4
Pastry flour 10 oz 300 g 100
Total weight: 2 lb 1 oz 990 g 340%



Panning and Baking

One recipe is enough for one full-size sheet pan. Use one of two methods for sponge sheets:

  1. Using a pastry bag with a medium plain tip, pipe the sponge mix in diagonal lines on a sheet pan lined with parchment. Pipe the strips of batter so they touch each other and so the entire pan is filled with the sponge batter.
  2. Alternatively, simply spread with a palette knife.

Bake at 375°F(190°F) for about 10 minutes.

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