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