Lady Fingers Sponge Cake Recipe

Lady fingers feature

Don’t be confused by the name of this recipe, it is not a sponge cake per se.

Well, yes it is a sponge style cake and why it is called that; but not the kind of cake you are going to bake in cake pans.

Lady Fingers Sponge Cake is a very delicate sponge style cake that is the main cake component in my dessert cakes such as Tiramisu or the Mango Mousse Cake.

They are called lady fingers because of their shape as they resemble the thin delicate fingers of a woman. (unless you are me, and then they would be called Sausage Fingers Sponge….)

Lady fingers are dry by nature and will need to be soaked with some sort of infused simple syrup, which actually is a really great way to add another layer of depth and flavor to your desserts!

This is not the crispy lady fingers some of you have been confused with;  those are more of a biscuit or cookie which I believe go by the name vienna fingers.

5.0 from 1 reviews
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.
For those who have questions about whipping egg whites, CLICK HERE FOR MORE!

You may also like


  1. Although you have to duplicate past videos, rebuild everything, “Gretchen’s Bakery” name is more appropriate name, reflecting the person we are following. Hope to see you for a long, long time.

    What length do you pipe the dough to fit the mango mousse cake?

  2. Hi Gretchen,
    Thank you for sharing this video. You mentioned your Tiramisu Mouse cake, where may we find that recipe? Thanks!

    1. Hello, yes I know much of the content that you are used to seeing is gone 🙁
      But I have been forced to start over again from zero and I am working as hard as possible to get the most popular and most requested videos and recipes done first.
      Please be patient but in the meantime if you go to my Gretchens Bakery facebook page there are so many people who have saved the recipes and can share with you right away! Just ask on the main page! Thanks!

  3. Hello, Gretchen!
    I was wondering if the Tiramisu Cake recipe is on it’s way soon. I would use the full recipe for that, right? Correct me if I’m wrong, but that way I can make the swirled rounds as well as the lady fingers. I love Mangoes. It would be great to make the cake, but I’m worried it would go bad before it could be eaten. There are four of us in this household and only two have a real sweet tooth. Could I freeze half of the cake once made?

    1. Yes it is coming! I am planning to film it this weekend, and hope to get all the edits and production done by the following weekend!
      Yes to entire recipe- I just made mine tonight and they are in the freezer!
      Swirled rounds are the size of you cake mold
      Yes to freezing

  4. Dear Gretchen

    It says cream if tartar in method but it is not mentioned i ingredients. could you please advise how much to use. Also sugar is mentioned twice in ingredient, is that correct?

    1. Hey there, hmmm I thought I updated that a while back, I guess I didnt. At any rate it is about ¼tsp for the meringue and yes the sugar is correct- you need some for the whites and some for the yolks

  5. Hi Gretchen,

    Great job again! Mango cake looked awesome and delicious. I am so glad you have videos.


    Chef E

    1. Hmm, good question- best to start on the lower side (10 minutes) and check to see how brown they are getting. All ovens are different, Im not sure why I have a discrepancy here, thankyou for pointing that out

  6. Hey Gretchen,
    I was reading your recipe for the lady fingers and you don’t have the measure for the cream of tartar for this recipe. Can you please tell me how much it is. Thanks

  7. Gretchen, You are Fantastic! I made the Ricotta Cheesecake and it was fabulous!

    I live in Newport Beach,CA I wish your bakery was here!

    Look forward to trying more recipes.
    Thank you for sharing!

  8. Hi Gretchen

    Is it important to use cream of tartar? Can I omit it?

    Thanks for all great recipes and baking tips.


    1. Gretchen,

      I made the lady fingers first time….they look like “fat fingers”! Well, I had to trim the sides to make even, that could be my piping problem, right? Anyways, after trimed and placed them on the cake, no one can tell the problem!! They taste so GOOD!!! I made lemon syrup to go with lemon mousse cake; just replaced the water from your simple syrup recipe and no cooking, just dissolve sugar in the juice for hours.

      I also made into Mickey iconic shape with lady fingers‘ recipe; piped a little larger than the cookie cutter (4 1/2 inches) that I used, then cut after baking. Coat with melted chocolate as writing plate to the cake for Father‘s Day. Extra pieces are my children‘s treats…. they ENJOY eating them very much.

      Thank you again for the lady fingers‘ recipe and ideas of building on recipe.


  9. Gretchen so far so good on mixing, piping, and baking of the fingers, and discs for the tiramisu recipe BUT they are getting sticky when cooled and covered with parchment paper. What did i do wrong?

      1. ok well darn! They are a bit brown around the edges and its pretty cold here…I will just have to get this dessert done ASAP 🙂 Send positive thoughts my way mirror glaze is on tomorrows list! 🙂

  10. Hi ,
    I luv your recipes, got introduced to your world of baking by a friend. I’m planning on making your cake style Tiramisu for New Year’s Eve. My question is for a 9″ cake to be cut into 2 equal 9″ discs, how long do I need to bake the sponge cake in the oven. As for the lady fingers, the recommended timing is 10-12 mins how about the full cake? Also, is the quantity enough to make ladyfingers to wrap around a 9″cake or should I make an additional batch just for ladyfingers? Thanks again for all your great work and guidance!

    1. Hi Great thank you!!
      Im not sure Im understanding your question though, since the way you cut the final cake has nothing to do with how long it gets baked. You will always bake your cakes Until they are done and then once cooled you can do whatever you like with them.
      If, however you mean how much more time will it take to bake a 9″ cake vs an 8″ cake it will be just minutes difference (a few minutes less)
      The timing for the lady fingers is same, until they are done with the 10-12 minutes for a good guideline, just keep your eye on them and you will know when they are close to being done be sure to click the link I provided for UNTIL ITS DONE to learn more
      I am not quite sure what you are making (im having a hard time visualizing it) but I would recommend to make 2x recipe for the lady fingers just to be safe

  11. Chat conversation start
    Hello Gretchen. Pen from Greece.

    First of all I ❤ U woman. Your white cake recipe is PERFECT.

    I have a question for you since google wants to be an A-HOLE (Pardon my French. Pregnancy hormones.) today.

    Can I make SPONGE cake WITHOUT yolks? I love sponge cakes BUT the taste of the yolks is too strong for my liking. No banana or coconut as a replacement. Allergic to both.

    1. LOL HI Thanks! While I have no recipe that does NOT include the yolks – I wont say that its not possible. It will give you a different result of course- as the yolks add stability to the sponge structure, fat which = moisture and fat= taste.
      So again, I have no recipe to direct you to that does NOT include the yolks, it will take some recipe testing for you to get it just right.

  12. Hi Gretchen,

    Thank you for all the time and effort you put into your work and tutorials, so that us newbies or pros can spread the baking love.

    I’m making the mango mousse cake for my grandmother’s 92nd birthday. Was going to just buy the ladyfingers since I have infant twins and have to plan anything and everything in 1/2 hour sessions.

    Well, couldn’t easily find the ladyfingers at the store and ended up making them. Took less time to whip these up vs hunting at the store. Lol. I don’t know why I was so scared. This was super easy and delicious!!!

    I made the cake and froze last week. Made the mousse just now but I’m afraid it is sitting in a bowl while I feed my babies. It tastes delicious. Hope I won’t mess up the end result by waiting before assembling.

    Thank you, thank you!

  13. Gretchen is it wise to use the ladyfinger batter and make a cake with it? I was thinking of using 2 ladyfinger height cakes as layers in a mirror glaze cake.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: