Biscuit a la cuillere are versatile biscuits used for many things in French patisserie. 

Sponge lady fingers (biscuit a la cuillere in French) are used for many things in French patisserie, in particular the famous Charlotte cake. I also use these biscuits in my Grand Marnier soufflé recipe. La cuillere literally translates to “the spooned biscuits” as back in the day you would lay the dough down on the baking sheet using a spoon rather than a piping bag.

INGREDIENTS

FOR 10 TO 15 LADY FINGERS (DEPENDING ON SIZE)

• 4 eggs (yolk and white separated)

• 120 g (4.2 oz) white sugar

• 100 g (3.5 oz) all purpose flour.

• 50 g (1.8 oz) icing sugar (powdered sugar).

Cooking time and temperature: 180 °C / 356 °F for 5 minutes, then reduce the heat.

PROCEDURE

1. Separate the egg yolks from the whites and ensure that the whites are at room temperature.

2. Place the whites into a mixing bowl, add a little sugar and on slow speed beat the whites. After a few minutes increase the speed and gradually add the remainder of the sugar – little by little only once the previous bit starts to foam. Continue beating until all sugar has been added, and about one minute after all the sugar is added bring the highest speed and beat for about 30 seconds more. The meringue should be stiff and shiny.

3. Using a whisk, beat the yolks to an omelette, and with the beater on low speed, pour them into the meringue. Increase the speed just a little for no more than 10 seconds to incorporate them.

4. With a rubber spatula continue to fold the meringue until all the egg yolk is incorporated.

5. Sieve about half of the flour into the meringue and fold it in. Repeat the process with the rest of the flour until it is all well incorporated and the mixture is fluffy.

6. Pipe the mixture onto baking paper placed on a baking tray – in 10 cm long separate strips. Ensure the individual pieces are uniform in thickness.

7. Generously sprinkle some of the icing sugar over the biscuits through a sieve.

8. Heat the oven (fan forced) to 180 °C (356 °F), and whilst the oven is heating, leave the biscuits to absorb the sugar.

9. Sprinkle the rest of the icing sugar over the biscuits just before you put them in the oven.

10. Bake for 12- 15 minutes until the biscuits are a little coloured on top – after 5 minutes reduce the oven temperature to 170 °C (338 °F) to prevent too much browning.

11. Once cooked, place the biscuits on a cooling rack.

12. They can be kept for up to 2 weeks in a metal container lined with baking paper.