Lady Fingers Sponge Cake Recipe
All ingredients are to be at room temperature before beginning
Serves: Enough to prepare 1- 8" cake
  • Egg Yolks large 5 (90g)
  • Granulated Sugar 3 Tablespoons (38g)
  • Egg Whites large 5 (150g)
  • Granulated Sugar 3 Tablespoons (38g)
  • Cake Flour ¾ cup (90g)
  • Salt pinch
  • Cream of Tartar ¼ teaspoon
  • Confectioners Sugar * as needed for dusting
  1. In a clean bowl whip the egg whites with the cream of tartar until foamy. Once they start to get foamy and gain some strength and volume very slowly begin adding the sugar while continuing to whip on high speed.
  2. Once you have achieved stiff, but not dry peaked meringue stop whipping and transfer to another larger mixing bowl and set aside.
  3. Next we will whip the egg yolks in the same manner, there is no need to clean the bowl to whip the egg yolks.
  4. Whip the egg yolks and sugar in the mixer bowl until it turns very light in color and has just about tripled in volume.
  5. Once you have fully whipped your yolks, transfer them to the same bowl with the meringue and fold the two together gently while adding the sifted cake flour and salt.
  6. Transfer the entire mixture to a pastry bag and proceed to pipe the lady fingers onto a parchment lined sheet pan as shown in the video demonstration.
  7. Dust with lady fingers with confectioners sugar and baker immediately at 375° F
  8. They will bake for about 12-15 minutes depending on your oven, but just until light golden brown
Lady Fingers can be stored in an airtight container at room temperature for up to 3 days.

It is preferable to store the lady fingers wrapped well in the freezer for up to a month.
Recipe by Gretchen's Bakery at