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