Lady Finger Sponge Cake

Lady Finger Sponge Cake is a very light sponge filled with a creamy mascarpone fruit filling. The ease of this cake saves so much time as there is no baking. The pyramid shape allows for easy cutting to serve.

Take a look at our full range of Natural Flavoured Icing Sugars here.

Ingredients

• 60g Sugar and Crumbs Natural Flavoured Icing Sugar ( Flavour of your choice ) + extra 30g topping
• 150ml Milk
• 20 Lady Fingers
• 125g Mascarpone
• 200ml Double Cream + Extra 100ml for the topping
• 50g Fresh Fruit (strawberries, blueberries, raspberries work well) Extra for toppings.
• 30g Jam to match your flavour

Method

Cake

• To start making the Lady Finger Sponge Cake by lining a baking tray with clingfilm so it over hangs and place 20 fingers in a side by side formation so they touch longest lengths tip to tip. 10 on one side and 10 on the other.
• Add the milk to a flat bowl and then whisk in 20g of the icing sugar.
• Start at one end and dip each lady finger in the milk so its wet on both sides and then place back in the formation, repeat with all the lady fingers.
• Next cover the lady fingers with another piece of clingfilm and set aside so they can continue to soften, but not dry out.
• In a mixing bowl whisk the double cream until soft peaks, add the rest of the icing sugar and then the mascarpone. Until all is combined and is soft peaks again.
• Chop 50g of the fruit into small pieces then fold into the cream mixture, set aside.
• Take the top layer off the lady fingers and then loosen the jam and spread over the fingers with a palette knife.
• Now spread the cream mixture in the centre of the fingers all the way top to bottom. Using the overhang of cling film lift each side long ways together so the fingers form a pyramid shape touching at the top by the tips of the sponge.

Topping

• Add the extra 100ml cream to a mixer, add 15g of the icing sugar and whisk till it forms medium peaks. Using a nozzle and piping bag add the cream and then pipe on to the top of the cake as desired add more fruit and then use the remaining icing sugar to dust.
• Place in the fridge until serving to stiffen slightly then take away the clingfilm and place on a serving tray.
• Serve by slicing inbetween the sponges.

Eat within 3 days for freshness