Tips found in monster size professional pastry chef cookbook and here is the key for making lady finger.

  • sponge need to use biscuit (separate eggs) cold method
  • make sure even yolks portion is batten to pale yellow (not just mixing)
  • use slightly more flour comparing other sponge cake
  • stiff peak for whites (can add a few drops of lemon or use cream of tartar) to make white hold its shape
  • AIR is you friend and the key success!!

Verified the above tips really work.  Picture proof.  Check out my complete step by step instruction from here too.


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