Biszkopciki – Little Sponge Cakes

Biszcopciki, Sponge drops or fingers, Lady Fingers and Savoiardi (Italian) are names given to little light sponge cakes often with a light sugar crust.

In many older recipes eggs are separated and then the white and yolks beaten separately with sugar and these two mixtures brought together and plain flour added.

I have gone for a slightly easier version, using a more English sponge mixture with whole eggs and self raising flour but have used an icing sugar topping which is simple but wonderful!

You can use a piping bag to make these into fingers but I have made them into little tablespoon sized drops.

Ingredients

  • 2 eggs
  • 75g caster sugar
  • 75g self raising flour
  • *
  • 2-3 tablespoons of icing sugar

Method

  • Pre-heat the oven to GM 5 – 190°C.
  • Line two baking sheets with baking paper.
  • Whisk the eggs with the sugar until they are pale and thick.
  • Sift the flour.
  • Gently fold the flour into the whisked mixture.
  • Place tablespoonfuls of sponge mixture onto the trays, leaving them some distance apart.
  • Sift around 1 tablespoon of icing sugar over the drops.
  • Leave for 5 minutes (set a timer).
  • Sift another tablespoon of icing sugar over the drops.
  • Bake for 5 minutes and change the trays around.
  • Bake for another 3 to 5  minutes.
  • Allow to cool for 5 minutes then remove with a metal spatula to cool on a wire rack.

Cake plate – Dubarry by Crown Devon from the 1930s

 

Served with Strawberry soup

Royal Doulton – Carnation 1982 – 1998

 

 

Published by

jadwiga49hjk

I love cooking and baking. I love trying out new recipes and currently am trying out many old favourites from my Polish cookbooks and family recipes. I am trying out many variations, often to make them easier but still delicious. I collect glass cake stands and china tableware, mainly tea plates, jugs and serving dishes, many of which I use on a daily basis. They are an eclectic mixture from the 20th & 21st century.

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