Find your recipes and restaurants here

Coffee sponge fingers

Recipe from: 1/29/2003 12:00:00 AM

Ingredients 11
Servings 10
Time 25 minutes


  • CAKE
  • 60
    castor sugar
  • 2
    large eggs
  • 2
    vanilla essence
  • 125
    cake flour
  • extra castor sugar
  • 250
  • 60
    brown sugar
  • 5
    coffee powder dissolved in
  • 3
    vanilla essence


25 minutes
Preheat the oven to 190 °C/
Line two baking sheets with baking paper.
Prepare the cake:
Whisk together the castor sugar, eggs and vanilla essence until thick and light ? about 15 minutes.
Sift the flour and fold into the egg mixture.
Spoon the mixture into a piping bag with a 1 cm nozzle and pipe 10 fingers about 10 cm in length on each baking sheet.
Sprinkle generously with castor sugar and bake for 8 to 10 minutes or until they just turn golden brown.
Cool on a wire rack.
Coffee caramel cream:
Bring the cream and sugar to the boil, stirring continuously.
Reduce the heat and simmer for 15 minutes.
Remove from the heat and leave to cool completely.
Beat with an electric beater until fluffy.
Beat in the coffee mixture by the spoonful.
Freeze the mixture for 10 to 15 minutes and beat once more until fluffy.
Spoon the icing into a piping bag with a large nozzle and pipe a little on half the sponge fingers.
Place the remaining fingers on top.

Read more on: bake  |  dairy

You might also Like

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.