Ladyfingers (or Ladyfingers Sheet Cake) Recipe

Chocolate ladyfingers piped and baked on parchment paper.

Ladyfingers (or Ladyfingers Sheet Cake) Recipe

Whether you want a light ladyfingers recipe or want to bake your ladyfingers as a sheet cake, this is the recipe you want.

You can make vanilla ladyfingers, chocolate ladyfingers, or use other extracts and zests to make your favorite flavor.

An excellent basic ladyfinger recipe you'll turn to for everything from tiramisu to jellyrolls to trifle.

Course Cake Recipes

Cuisine French

Prep Time 15

Cook Time 12

Total Time 27

Servings /2 sheet, about 20 servings

Calories 95kcal

Author Jennifer Field

Ingredients

6 oz cake flour
¼ teaspoon salt
5 oz egg yolk
6.5 oz egg whites
6.5 oz sugar (divided)
1 ½ teaspoons vanilla

Instructions

Sift together the flour. Set aside.
In the bowl of a stand mixer fitted with the whisk attachment, beat the yolks and salt with a bit more than half the sugar until very thick and light. The mixture should look almost like marshmallow cream.
Whisk the whites with the remainder of the sugar and the vanilla until you reach medium peaks. (If using the same stand mixer, wash the bowl and rinse it really well before proceeding. If whisking by hand or with a hand mixer, do it at the same time as you are whisking the yolks on the mixer. You can't overmix the yolks, so just let them go until you're finished with the whites).
Scrape the meringue onto the yolk mixter. Resift the flour over the top of the eggs and then gently but thoroughly fold everything together.
On a Silpat or parchment-lined 1/2 sheet pan, pipe into fingers or spread into a half-sheet pan or jelly roll pan.
Bake at 375F until set and the top springs back when you touch it, about 12-15 minutes.

Video

Notes

Chocolate Variation

To make chocolate ladyfingers/sponge cake, substitute 1 oz of cocoa powder for an ounce of the cake flour. Add a teaspoon or two of fine espresso powder if you'd like. The new measurements will be 5 oz cake flour, 1 oz cocoa powder, and 2 tsp espresso powder.

Sift the cocoa powder and cake flour together twice and add the espresso powder to the yolk mixture. The rest of the recipe remains the same.

Other Variations

You can also change up the flavors by adding extracts, citrus zest, or other spices, depending on what you're going to do with them.

Consider lemon zest, orange zest, ground ginger, cinnamon, coffee extract or espresso powder/instant coffee, etc.

Nutrition