Sponge fingers
Light, elongated, porous sponge biscuits made mainly from eggs, sugar and flour. They absorb liquids readily and are used in tiramisu, charlottes and layered desserts.
What it offers and why to use it
A mild cereal flavour, with texture influenced by milling, protein, hydration and cooking.
From shopping to cooking
Choose
Choose sponge fingers suited to the recipe. They should be dry, with no insects, rancid smell or damaged packaging.
Store
Keep flour airtight and dry. Store bread covered at room temperature and freeze portions if you will not use it soon.
Prepare
Weigh for consistent results. Different flours absorb different amounts of liquid; bread crumb can be reused, and toasting can restore crispness.
How to make the most of it
Good pairings
Pairs with eggs, milk, oil, butter, yeast, vegetables, meat, cheese and sauces, depending on the product.
How to substitute it
Replacing sponge fingers with another cereal-based product may require adjustments to liquid, fat and binding ingredients; an equal-weight swap will not always work.
Recipes with sponge fingers
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