Sponge fin­gers

Gourmet Traveller (Australia) - - Masterclass -

This recipe also works well for mak­ing sponge fin­gers. Trans­fer the sponge bat­ter to a pip­ing bag fit­ted with a noz­zle size suited to the size of cake you’re mak­ing. For ex­am­ple, if you’re mak­ing in­di­vid­ual Char­lottes, a num­ber 12 (12mm) pip­ing noz­zle would be apt. The length of the sponge fin­gers also de­pends on the size of your mould. Mea­sure the mould first, then pipe the fin­gers slightly smaller; they’ll ex­pand a lit­tle, and can al­ways be trimmed af­ter bak­ing. Dust the piped fin­gers with ic­ing sugar and bake at 150°C un­til firm and golden (15 min­utes). Trans­fer them to a wire rack im­me­di­ately, so they don’t steam and go soggy, and trim as needed.

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