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Sponge Finger Biscuits (Savoiardi), with semolina and nutmeg

Sponge Finger Biscuits (Savoiardi), with semolina and nutmeg

Ingredients

80g strong white flour, like Mulino Marino Organic Type "0" Manitoba Flour
20g wholemeal spelt or wheat flour, like Mulino Marino Organic Macina or Macinato Integrale (Wholemeal) Flour
25g semolina, like Mulino Marino Organic Durum Semolina Flour
½ tsp grated nutmeg
3 medium eggs, 60g each
150g caster sugar
Icing sugar to finish

mediumSuch a great flavour, and relatively easy to make once you get the hang of folding flour into a very aerated whisked egg. What the semolina does is absorb moisture from the mix during baking which means they dry very quickly in the oven. This makes them perfect for soaking up liquids, from the fruit and jelly in a classic trifle to the coffee in our Tiramisu recipe. Here I’ve added nutmeg to the sponge fingers, a lovely subtle flavour.

The trio of Mulino Marino white flour, wholemeal flour, and golden durum wheat semolina makes these sponge fingers quite delicious.

Makes about 18 – 20 fingers, or round discs

Method

Heat the oven to 160C fan, and line two baking trays with baking paper.

Toss together the flours, semolina and nutmeg together in a bowl and set aside.

Separate the eggs whites from the yolks and whisk the egg whites until soft peaks. Measure out 100g of the caster sugar and then add this gradually while continuing to whisk to make a stiff meringue. To test rub between your thumb and finger to check the sugar has dissolved.

Beat the egg yolks with the rest of the caster sugar until pale and thick. Add a spoon of the egg whites and mixture through to loosen, then add this mixture a spoon at a time to the egg whites and fold through carefully.

Add the flour mixture into the meringue and fold gently through but evenly. Either spoon in blobs onto the baking tray, or scoop it into a large piping bag and then pipe 10cm long fingers 2cm apart on your baking trays.

Dust generously with icing sugar and then bake for 20 – 25 mins. Leave to cool for 10-15 minutes until firm, then gently peel off onto a wire rack to cool completely.