Ladyfinger Cake Recipe
Recipe Type: Dessert
This ladyfinger cake recipe was published in 1991 by the California Egg Commission, with the goal of increasing the sale and usage of egg, particularly those produced in California :). This is a great replacement for ladyfingers in case you can’t put your finger on any easily. One of the benefits of making your own cake vs. buying ladyfingers is that you can control exactly what goes into it and adjust the recipe to your liking. This ladyfinger recipe can be used for any tiramisu, but there is a corresponding [url href=”http://heavenlytiramisu.com/recipes/tiramisu-recipes/california-egg-commission-tiramisu/” title=”California Egg Commission tiramisu recipe”][b]Tiramisu[/b][/url] recipe the CA Egg Commission provided as well.
- EGGS, 16 large, separated
- CONFECTIONER’S SUGAR, 2-2/3 cups Confectioners’ sugar
- EGGS, 4 large, whole
- CAKE FLOUR, 2-2/3 cups
- KAHLUA or COFFEE LIQUEUR, 1 cup
- Beat egg whites until soft peaks form.
- Fold in confectioners’ sugar and then beat until mixture is stiff.
- Beat egg yolks with whole eggs until thick and lemon colored.
- Fold yolks into white mixture.
- Fold flour into white/yolk mixture.
- Spread thinly (about 1/4-inch deep) over the surface of a well-greased full size sheet pan.
- Bake at 375 degrees F. for 12-14 minutes or until surface is lightly browned.
- Turn out of pan and allow to cool.
- Cut into even quarters. Brush with coffee liqueur just before assembling.