Lady fingers or sponge fingers are an essential ingredient for many desserts, one of my favourites is Tiramisu.

This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour. 

This recipe will make ~450 g of Lady fingers

Ingredients

200 g Bakers' Magic Gluten free flour

170 g Caster sugar

6 Eggs (700 g/dozen)

1 tsp Cream of tartar

extra caster sugar

 

Method

If you keep your eggs in the fridge 1/2 fill the kitchen sink with hot tap water. Put the eggs in the hot tap water for 10 mins. If you keep your eggs at room temperature warm the eggs up by placing them in a dish of warm water (slightly hotter than 37 C).

Turn oven on to 175 C (fan forced).

Line 3 trays with baking paper. 

The yolks & whites will be whisked/beaten separately; you will need two mixing bowls. If you have two bowls for your stand mixer use those. If you have one beat the yolks first in the mixing bowl, transfer it to the bowl containing the Bakers' Magic Gluten free flour & then wash the mixing bowl for whisking the whites.

Measure out 100 g of sugar into the mixing bowl for the yolks. Put the remaining sugar into the bowl/container (not plastic) for the whites. 

Separate 4 of the eggs. Put the yolks in with the 100 g of sugar & the whites in with the 70 g of sugar. Add the cream of tartar to the egg whites.

Put the remaining 2 whole eggs in with the yolks & sugar. 

Beat the egg yolks & sugar for ~9 mins until the ribbon stage has been reached. Below are photos of the yolk mix prior to beating & when it has reached the ribbon stage.      

While the yolks are beating stir the egg white, sugar & cream of tartar mix to help dissolve the sugar. I usually rest this mixing bowl on top of the hot tap water to help the sugar dissolve. 

If using the same mixing bowl to whisk the egg whites as the one used for the yolks, transfer the yolk mix to a mixing bowl containing the Bakers' Magic Gluten free flour. Wash & dry the mixing bowl before putting in the egg whites & sugar mix.  

Whisk the egg whites & sugar for 2 - 3 mins until stiff peaks form. The length of time to whisk the whites will depend on your mixer & the speed you are using. 

Mix the Bakers' Magic Gluten free flour with the yolk mix. In theory the Bakers' Magic Gluten free flour should be folded into the yolk mix but I tend to thoroughly mix it with a spatula to ensure there are no lumps in it.   

Fold in the whisked whites to the yolk mixture using the following technique. To fold put a spatula/scrapper into the centre of the bowl & push it down through the mix until it reaches the bottom of the bowl. Bring the spatula toward you all the time scrapping the bottom of the bowl. When the spatula is at the edge of the bowl bring it up out of the mix & with a twist of your hand (90 - 180 degree clockwise turn if right handed) turn the spatula over. The mix that was on top of the spatula will now fall back into the middle of the mix. Rotate the bowl clockwise with your left hand while repeating the spatula movement. Ensure the mix has a uniform consistency before proceeding.  

I usually fold it in without "loosening" the yolk mixture. "Loosening" the yolk mixture should make it easier to fold in the remaining whisked whites. The yolk mix can be "loosened" by adding up to 1/4 of the whisked whites & folding this in. The remainder of the whisked egg whites are then added & folded in.

Transfer the batter into a piping bag fitted with a plain nozzle (I have used a size 13 & 15).

Pipe finger sized logs onto the baking paper. I arranged the fingers in a 7 x 3 configuration. Sprinkle the extra sugar on top of the fingers.

Put the trays in the oven & bake at 175 C for approximately 15 mins. The time will be dependent on your oven & the size of the fingers. If your oven has a hot spot turn the trays halfway through baking.

Bring the trays out of the oven, turn oven off & leave the door open. Allow the Lady fingers to cool for ~15 mins before putting them back into the warm oven to dry out (depending on your oven this step may not be needed).

Store Lady fingers in a sealed container until needed for a scrumptious dessert.