Gluten-Free Sponge Fingers
Crisp on the outside and soft inside, these gluten-free sponge fingers are perfect for tiramisu, trifles, or enjoying with coffee. Made with pantry staples and a simple technique, they deliver the ideal texture every time.
Ingredients
For the Batter
- 3 large eggs room temperature
- 1 extra egg white room temperature
- 1 teaspoon vanilla extract
- 1 cup gluten-free flour blend with xanthan gum
- 0.25 teaspoon fine sea salt
For the Sugar Mixture
- 0.75 cup granulated sugar divided into three equal parts
- 0.25 cup powdered sugar
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Step 2: Separate the eggs into two bowls. Place yolks in one and whites in the other. Make sure there is no yolk in the egg whites.
- Step 3: Whisk the egg yolks with one third of the granulated sugar and the vanilla extract until the mixture becomes thick, smooth, and slightly paler in color.
- Step 4: Beat the egg whites on medium speed until soft peaks form. Gradually add the remaining granulated sugar while continuing to whip until stiff, glossy peaks form.
- Step 5: Spoon a small amount of whipped egg whites into the yolk mixture to loosen it. Gently fold in the rest of the egg whites, being careful not to deflate the batter.
- Step 6: Sift the gluten-free flour and salt over the egg mixture. Fold gently until there are no streaks of flour remaining. Be careful not to over-mix.
- Step 7: Fill a piping bag fitted with a half-inch round tip and pipe lines about 3.5–4 inches long onto the prepared baking sheets. Leave space between each finger.
- Step 8: Mix the remaining granulated sugar with the powdered sugar and sift this mixture evenly over the piped batter to create a light crunch and golden finish.
- Step 9: Bake one tray at a time for 14–15 minutes or until the fingers are lightly golden, slightly cracked on top, and firm to the touch.
- Step 10: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The cookies will crisp up as they cool.
Notes
Ensure that your egg whites are whipped properly to maintain the right structure. Be gentle when folding in the flour mixture, as over-mixing can result in flat cookies. Bake the cookies until they are fully crisp before storing.