Génoise Ladyfingers

Preparation info

  • Makes

    six dozen

    • Difficulty

      Easy

Appears in

The Simple Art of Perfect Baking

By Flo Braker

Published 1984

  • About

These ladyfingers are richer and more tender than the spongy variety. They are excellent served with sorbet or leftover buttercream.

They are used in Susie Gumberts’ Pièce de Résistance.

Ingredients

  • cups (125 grams) sifted cake flour
  • 1 tablespoon granul

Method

Baking Preparations

Position one rack in lower third and the other rack in the upper third of the oven; preheat oven to 425 degrees.

Line each baking sheet with baking parchment to fit. Using a pencil and ruler, draw parallel lines on the paper