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Ladyfingers dough recipe
2016-06-14
- This Recipe
- Cuisine: French Cuisine
- Course: Base, Sponge For Layer Cakes
- Difficulty: Intermediate
- Category: Base
- This Post
- Author : FX (François-xavier)
- Category: Recipe
- Posted on: Tuesday June 14, 2016
- Comments : 6 Comments
-
Languages :
English | 
Français
- Ingredients
- Eggs,
- Print This Recipe
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La version Française se trouve ICI |
The Ladyfinger biscuit is used in many pastries and cakes Don't forget to share your photos once you tried this recipe! HERE |
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Ingredients
 | For 350 g ( ¾lbs ) of ladyfingers dough3 Eggs. ⅓ Cup or 150 grams½ teaspoon Cream of Tartar (1 gram)½ Cup Sugar (100 grams)⅔ Cup Flour (100 grams)1 teaspoon Baking Powder (3 grams) |
For 700 g (1 ½lbs ) of ladyfingers dough6 Eggs. ¾ Cup or 300 grams½ teaspoon Cream of Tartar (2 grams)1 Cup Sugar (200 grams)1 ⅓ Cup Flour (200 grams)1 teaspoon Baking Powder (6 grams) |
For 500 g (1 lbs 2 oz ) of ladyfingers dough4.2 Eggs. ½ Cup or 210 grams½ teaspoon Cream of Tartar (1.4 grams)⅔ Cup Sugar (142.8 grams)1 Cup Flour (142.8 grams)1 teaspoon Baking Powder (4.2 grams) |
For 250 g ( 9 oz ) of ladyfingers dough2.1 Eggs. ¼ Cup or 105 grams½ teaspoon Cream of Tartar (0.7 gram)⅓ Cup Sugar (71.4 grams)½ Cup Flour (71.4 grams)½ teaspoon Baking Powder (2.1 grams) |
You will need...
Steps
1. 
Separate the
2. Add in the
Separate the Eggs
(3) and place in the mixing bowl, then wait30 minutes
for them to warm up2. Add in the
Cream of Tartar
(½ teaspoon or 1 g)
Beating the whites |
4. 
The Medium Speed is important. One mistake you want to avoid is to beat the whites on Maximum Speed from the start
The Medium Speed is important. One mistake you want to avoid is to beat the whites on Maximum Speed from the start
5. After
6. After
7.
5 minutes
, add half of theSugar
(4 Tablespoons or 50 g)6. After
5 minutes
, add the remaining of theSugar
(4 Tablespoons or 50 g)7.
8. Beat
9.
10. You may also add Meringue Powder and beat for
a few minutes
until whites are fully whipped and firm9.
10. You may also add Meringue Powder and beat for
a few minutes
11. Add in and whip the 3 Egg Yolks
12. Sift the
12. Sift the
Flour
(⅔ Cup or 100 g) andBaking Powder
(1 teaspoon or 3 g) together over the mixing bowl containing the egg whites
13. Gently fold the mixture with a hand whisk
14. Incorporate a first half with a whisk, but do to whisk ! Use it to fold simply and gently
15. Add a second half, and gently fold the mixture with a rubber spatula
16. This is the final texture. You may see a few lumps, which is fine.
14. Incorporate a first half with a whisk, but do to whisk ! Use it to fold simply and gently
15. Add a second half, and gently fold the mixture with a rubber spatula
16. This is the final texture. You may see a few lumps, which is fine.
Push and squeeze the Pastry Bag inside the tip firmly to avoid the batter to go out the Pastry Bag while you are transferring your batter
19. The Pastry Bag is the best tool to line up the dough before baking. However in some cases, you may pour the dough and use a long spatula to spread it, simply
Circles |
20. You may want to pipe out in circles, on a baking sheet lined with parchment paper or a silicon mat
21.
21.
"Glued" Lady fingers for a cake |
23. You may want to pipe out ladyfingers as well
24.
25. Leave some space between the ladyfingers
24.
25. Leave some space between the ladyfingers
Individual Lady fingers |
26. For individual lady fingers, I use a special mold called "silform"
27.
28.
27.
28.
La Bovida
36 Rue Montmartre
75001 Paris
36 Rue Montmartre
75001 Paris
Before baking |
29. You want to sprinkle icing sugar, 3 times
Baking |
30. 
Bake in preheated oven at 380 °F / 190 °C, for
31. I leave the oven door slightly open to lower the humidity in the oven
Bake in preheated oven at 380 °F / 190 °C, for 10/15 minutes
31. I leave the oven door slightly open to lower the humidity in the oven
32.
Removing the silicon mat |
33. Do not peel the parchment paper (or silicon mat), you could tear your cake : place another baking mat
34. Flip over
35. Peel the baking mat
34. Flip over
35. Peel the baking mat
The other recipe of Sponges For Layer Cakes  |
Recipes using Ladyfingers  
All the recipes using Ladyfingers are HERE |
The result and the pix
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Share Your Photos
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3 Eggs
½ teaspoon Cream of Tartar (1 g)
½ Cup Sugar (100 g)
⅔ Cup Flour (100 g)
1 teaspoon Baking Powder (3 g)
Comments for This Recipe
Ladyfingers we buy in supermarkets are dried out (for longer preservation).
So if you want to dry them, just let them rest at room temperature, or at low temperature in the oven (220 °F / 100 °C)