No-Egg Sponge Fingers

Name: No-Egg Sponge Fingers
Yield: 24 Fingers OR more *depending on the size
Cuisine: British
Ingredients: 3/4 cup Milk *warmed; 60 g melted Butter OR 1/4 cup Oil; 1-2 tablespoons Custard Powder; 1/3 cup Caster Sugar; 1 & 1/4 cups Self-Raising Flour *about 150g; 1/4-1/2 teaspoon Baking Powder *optional for more airy texture

Hiroko Liston @hirokoliston

Melbourne, Australia

'No-Egg Sponge' can be baked using a shallow pan such as Swiss Roll Pan OR Brownie Pan. Then cut into fingers in the required size. If you want them dry like commercially available Sponge Fingers, leave them in the warm oven until desired dryness is achieved.

Hiroko Liston @hirokoliston

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Ingredients

24 Fingers OR more *depending on the size

3/4 cupMilk *warmed
60 gmelted Butter OR 1/4 cup Oil
1-2 tablespoonsCustard Powder
1/3 cupCaster Sugar
1& 1/4 cups Self-Raising Flour *about 150g
1/4-1/2 teaspoonBaking Powder *optional for more airy texture

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Steps

1

Preheat the oven to 170℃. Line a shallow pan, such as Swiss Roll Pan OR Brownie Pan, with baking paper.
2

In a mixing bowl, whisk warmed Milk, melted Butter (OR Oil), Custard Powder and Sugar until blended well. Sift in Flour (and extra Baking Powder if you add it) and whisk well until thick and smooth.
3

Pour the mixture into the prepared pan, spread evenly, and bake for 15 to 20 minutes OR until cooked through. Transfer to a wire rack, cool, and cut into fingers.
4

If you want to dry the fingers, place them on a baking tray lined with baking paper, leave in the oven, set about 120℃, for 30 to 60 minutes OR until the desired dryness is achieved. Then cool on a wire rack.