Lady Fingers

These lady Fingers are made with Vanilla Cake. This is the American dessert type Lady Finger that we love. It can be eaten along, filled with cream or used to make tiramisu.

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Lady Fingers

Planning

  • Prep Time:

    15 minutes

  • Bake/Cook Time:

    30 minutes

  • Chill/Set Time:

    N/A

  • Servings:

    12-24 cookies

Preparation

  • Materials

    Two Ladyfinger Pans. If you don't have this, use one full sheet pan or 2 half sheet pans.

    Baking Mat or Parchment Paper for sheet pans

    Stand Mixer with Whisk & Paddle

    Large Flexible Spatula

    Offset Spatula for sheet pans

    Mixing Bowls

    Hand Whisk

    Sifter

  • Prep

    Baking Pans: Line with parchment paper or a silicone baking mat

    Preheat Oven

    Eggs: Set out eggs to room temp

    Dry Ingredients: Whisk the flour, baking powder, and salt together in a bowl.
    Wet Ingredients: Mix buttermilk and vanilla in a bowl.
    Butter: Cut the butter into pieces and place in a milk pot over medium low heat. When butter is melted, add the vanilla.

  • Oven/Stove

    350F for approx. 30 min

  • Shopping List

Ingredients & Steps

  • Ingredients

    Flour 280g
    Baking Powder 2.25 tsp
    Salt ¾ tsp
    Granulated Sugar 330g
    Butter 170g
    Buttermilk 240mL
    Eggs - 3 large
    Vanilla Extract 1 tbsp (3 tsp)

  • Steps

    STEP 1: CREAM THE EGGS. Cream the eggs with sugar in the stand mixer on medium high until all sugar is dissolved and the eggs are pale in color, light, and creamy.

    STEP 2: MIX IN THE WET INGREDIENTS. Drizzle in the wet ingredients with the mixer on medium.

    STEP 3: FOLD IN THE DRY INGREDIENTS. Sift and fold in the flour gradually little by little just until it is all incorporated and there are no clumps of flour. Work the batter gently and as little as possible.

    STEP 4: ADD THE BUTTER. Drizzle in the butter with the mixer on medium just until fully incorporated.

    STEP 5: PAN. Pour the batter into the baking pan. If you don't have ladyfinger pans, use a sheet pan then smooth and level with an offset spatula if needed and tap the pan a couple of times to release any bubbles.

    STEP 6: BAKE. Bake approx 25-30 minutes at 350 F until light golden and it springs back when you touch it in the center and a tester comes out clean.

    STEP 7: SUGAR. Sift confectioner’s sugar over the warm cakes while hot to create a soft layer on top.

    STEP 8: COOL Let the cake cool on the counter in the pan for 10-15 minutes.

    STEP 9: SERVE Remove the ladyfingers from the pan and onto a serving plate. If you used a sheet pan, cut ladyfingers from the sheet cake and place onto a serving tray.

Notes

STORAGE: Store in an airtight container in the refrigerator or freezer.

PAIRING: Goes well with Espresso or Cappuccino

The flour keeps it from rising too much. The less flour the more the rise.
If you want a distinctive crust on top instead of a soft top, sieve confectioner’s sugar twice over the cakes before baking.


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