Génoise Ladyfingers

Preparation info

  • Makes

    six dozen

    • Difficulty


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.


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


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