Sponge Fingers

These are like homemade boudoir biscuits and very useful for making superb trifles or charlottes or serving with sorbets and fruit compotes. For a tea party sandwich two sponge fingers together with buttercream. A classic way to serve sponge fingers is with both ends dipped in melted chocolate, then leave to set on greaseproof paper after dipping.

The basic whisked sponge mixture makes 18-20 fingers. If you don’t need all the biscuits at once, freeze them in a plastic box so they don’t get damaged, or store for several days in an airtight container. Preheat the oven to 200°C, 400°F, Gas Mark 6. Lightly grease and flour 2 baking sheets.