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Type of sponge cake

This article is about the Cake. For the pod vegetable, see Okra.

Ladyfinger
Created by
Ladyfingers
Alternative names	Savoiardi, sponge fingers, Boudoir
Type	Cookie
Course	Dessert
Place of origin	Savoy
Main ingredients	Flour, egg whites, egg yolks, sugar, powdered sugar
Cookbook: Ladyfinger Media: Ladyfinger

Ladyfingers, or in British English sponge fingers (sometimes known by the Italian name savoiardi [savoˈjardi] or by the French name boudoirs [budwaʁ]) also known in the ultra Orthodox Jewish community as baby fingers (due to concerns of modesty^{[ citation needed ]}), are low density, dry, egg-based, sweet sponge cake biscuits roughly shaped like a large finger. They are a principal ingredient in many dessert recipes, such as trifles and charlottes, and are also used as fruit or chocolate gateau linings, and sometimes for the sponge element of tiramisu.^[1] They are typically soaked in a sugar syrup or liqueur, or in coffee or espresso for the dessert tiramisu.^[2] Plain ladyfingers are commonly given to infants, being soft enough for teething mouths, but easy to grasp and firm enough not to fall apart.^{[ citation needed ]}

History [edit]

Ladyfingers in transparent plastic packages

Ladyfingers originated in the late 15th century at the court of the Duchy of Savoy and were created to mark the occasion of a visit by the King of France. Later, they were given the name Savoiardi and recognized as an "official" court biscuit.^{[ citation needed ]} They were particularly appreciated by the younger members of the court and offered to visitors as an example of the local cuisine.

Name [edit]

They have gained many regional names:

In Argentina: vainillas
In Australia: "sponge fingers"
In Austria: Biskotte
In Bosnia, Croatia, and Serbia: piškote/piškoti
In Brazil: bolacha/biscoito champagne ("champagne biscuits")
In Bulgaria: bishkoti (бишкоти)
In Canada: "ladyfingers"
In El Salvador: "suspiros"
In Chile: galletas de champaña ("champagne biscuits")
In China: shǒuzhǐ bǐnggān (手指饼干, "finger biscuits")
In Colombia: lenguas ("tongues", after their form)
In Cuba: bizcocho
In the Czech Republic: dlouhé piškoty ("long sponge biscuits") or cukrářské piškoty ("confectioner's biscuits")
In France: boudoirs or biscuits à la cuillère ("spoon cookies/biscuits") or biscuits champagne
In Germany: Löffelbiskuits ("spoon cookies/biscuits")
In Greece: savouayiár (σαβουαγιάρ, a Frenchified adaptation of the Italian name)
In Guatemala: chiquiadores
In Hungary: babapiskóta ("baby sponge cake")
In Indonesia: kue lidah kucing ("cat's tongue cookies")
In Iran: latifeh (لطیفه)
In Israel: biskot (בישקוט)
In Italy: savoiardi
In North Macedonia: biskviti (бисквити)
In Mexico: soletas ("little soles")
In Flanders and the Netherlands: lange vingers ("long fingers")
In the Philippines: broas or broa (Spanish for some more nutritive types of bread, sometimes misspelled as brojas); variants include camachile and lengua de gato
In Poland: kocie języczki ("cats' little tongues") or biszkopty ^[3] ("sponge cakes/biscuits")
In Portugal: biscoitos de champanhe ("champagne biscuits") or palitos la reine
In Romania: pișcoturi
In Russia: damskiye pal'chiki (дамские пальчики, "lady's fingers")
In Slovakia: cukrárske piškóty ("Konditor's biscuits")
In Slovenia: bebi piškoti ("baby cookies")
In South Africa: sold as "boudoir biscuits", but best known as "finger biscuits"
In Spain: bizcochos de soletilla ("little sole biscuits")
In Taiwan: 手指餅乾 ("fingers-cookie")
In Turkey: kedi dili ("cat's tongue")
In the United Kingdom: "sponge-fingers", "boudoir biscuits," "baby biscuits," "funeral biscuits," "savoy biscuits" or "boudoir fingers"
In the United States: "ladyfingers"^[4]
In Uruguay and Venezuela: plantillas ("little plants")
In Vietnam: " Bánh Sâm Banh" (Champagne)

Preparation [edit]

Close-up view of a Vicenzovo-brand Italian ladyfinger

Like other sponge cakes, ladyfingers traditionally contain no chemical leavening agent, and rely on air incorporated into the eggs for their "sponge" texture. However, some brands contain ammonium bicarbonate. The egg whites and egg yolks mixed with sugar are typically beaten separately and folded together with flour. They contain more flour than the average sponge cake. The mixture is piped through a pastry bag in short lines onto sheets,^[1] giving the biscuits their notable shape.

Before baking, powdered sugar is usually sifted over the top^[1] to give a soft crust. The finished ladyfingers are usually layered into a dessert such as tiramisu or trifle.

References [edit]

^ ^a ^b ^c The Ultimate Cookie Book. Better Homes and Gardens Ultimate Series. Houghton Mifflin Harcourt Publishing Company. 2014. p. 169. ISBN978-0-544-33929-3 . Retrieved January 29, 2017.
^ Parkinson, A. (2005). Italian Desserts. A. Parkinson. p. 63. ISBN978-1-4116-4464-9 . Retrieved January 29, 2017.
^ Biszkopty (Polski) Carrefour. Poland.
^ Sinclair, Charles (1 January 2009). Dictionary of Food: International Food and Cooking Terms from A to Z. A&C Black. ISBN9781408102183 – via Google Books.