Gluten-Free Sponge Finger Biscuits
20 People
45 Cals
Gluten-Free Sponge Finger Biscuits
20 People
45 Cals
About the recipe
Light, airy ladyfingers perfect for tiramisu, trifles or coffee
If you’ve ever tried to find good gluten-free sponge fingers, you’ll know they can be surprisingly difficult to source. The good news is they’re incredibly easy to make at home — and the result is far better than anything store-bought.These light, airy gluten-free sponge finger biscuits (also known as ladyfingers or savoiardi) have a delicate vanilla aroma and a beautifully soft crumb that crisps slightly on the outside as they bake. They’re perfect for classic desserts like tiramisu, layered trifles, or simply enjoyed alongside a morning coffee or afternoon tea.Made with just a handful of pantry ingredients — eggs, sugar and gluten-free flour — this recipe creates beautifully piped sponge biscuits that are naturally light thanks to whipped egg whites. The texture is delicate yet sturdy enough to soak up coffee, espresso or dessert syrups without falling apart.Whether you’re preparing a gluten-free tiramisu, a layered dessert, or simply want a light biscuit to serve with coffee, these homemade sponge fingers are a wonderful staple to keep in your baking repertoire.Simple. Elegant. Classic baking made gluten-free.Nutrition Per Serving
45
Calories
1g
Fat
0.3g
Saturates
4g
Sugars
30mg
Salt
2g
Protein
9g
Carbs
1g
Fibre
Ingredients
Method
- Preheat oven to 170°C fan forced.
- Line two baking trays with baking paper and prepare a piping bag fitted with a plain round nozzle.
- Combine the gluten-free flour and baking powder in a bowl and set aside.
- In a separate bowl, whisk the egg whites with a pinch of salt until soft peaks form.
- Gradually add the sugar, whisking continuously until the mixture becomes smooth, thick and glossy.
- Add the egg yolks and vanilla extract and gently whisk until combined.
- Sift the gluten-free flour mixture over the batter and carefully fold through with a spatula until just combined, keeping as much air in the mixture as possible.
- Transfer the batter into the prepared piping bag.
- Pipe finger-length strips onto the lined trays, leaving a little space between each biscuit.
- Bake for about 15 minutes, or until lightly golden and set.
- Allow the sponge fingers to cool completely on the tray before transferring to a rack.
- Store in an airtight container for up to 7 days.
Notes & Inspiration
These biscuits are perfect for gluten-free tiramisu, as they absorb espresso beautifully while holding their shape. For a classic finish, lightly dust with icing sugar before baking to create a delicate crust. They’re also lovely served simply with coffee, tea or hot chocolate. Use them to make layered trifles, berry desserts or ice-cream sandwiches. The biscuits will firm slightly as they cool, giving them the perfect light sponge texture.
You can easily flavour these sponge fingers to create beautiful variations for different desserts.
For a delicate green tea flavour, replace 10 g of the gluten-free flour with matcha powder (about 2 teaspoons). Simply sift the matcha together with the flour and baking powder before folding into the batter. These are wonderful for matcha tiramisu or layered berry desserts.
For a chocolate version, replace 20 g of the gluten-free flour with good-quality cocoa powder (about 2 tablespoons). Sift the cocoa with the flour and baking powder before folding into the mixture. Chocolate sponge fingers are perfect for chocolate tiramisu.
