Ladyfingers dough recipe
2016-06-14




- This Recipe
- Cuisine: French Cuisine
- Course: Base, Cake 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,
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The Ladyfinger biscuit is used in many pastries and cakes Don't forget to share your photos once you tried this recipe! HERE |

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
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

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.

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 |
"Glued" Lady fingers for a cake |
Individual Lady fingers |
Before baking |
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

10/15 minutes
31. I leave the oven door slightly open to lower the humidity in the oven
Removing the silicon mat |
Recipes using Ladyfingers![]() ![]() ![]() ![]()
All the recipes using Ladyfingers are HERE |
The result and the pix
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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)