ReceptnaptárQuick sponge biscuits
Quick sponge (also called spoon biscuits or sponge fingers) is the simplest egg-based small bake: light, airy, with slightly crisp edges. It comes together in a few minutes and is good with tea, coffee or milk, but also as the base of cream cakes.
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Ingredients
Method
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- Preheat the oven to 170°C (160°C if fan-assisted). Line the tray with baking paper.
- Whisk the egg whites with the salt with a stand mixer or hand mixer until stiff. Gradually add half of the sugar as you whisk, until the meringue is dense and glossy.
- Whisk the egg yolks with the remaining sugar and the vanilla sugar until pale and fluffy (3-4 minutes), then gently fold in one third of the whites.
- Add the remaining whites and the flour in alternation, folding slowly from the bottom upwards with a spatula so that the meringue does not collapse.
- Drop the batter with a spoon or pipe it from a piping bag into small oval mounds (about 6-7 cm) on the baking paper, 3 cm apart, and dust with icing sugar.
- Bake at 160-170°C for 12-15 minutes, until golden yellow. Peel off the paper and cool on a rack.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Do not overwhip the egg whites; dense and glossy is right.
- Fold in the flour only gently, so that the meringue survives.
- If the batter sticks to the spoon, wet the spoon.
- Icing sugar gives a nice cracked crust, so dust it on before baking.
- For tiramisu you can use them too, if you dry them out until crisp.
Frequently asked questions
Why is the sponge flat?
If the whipped egg whites collapsed during folding, or the oven was too hot; fold more gently.
How should I store it?
In an airtight container for 1 week; it stays soft once cool, if the container is tightly closed.
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