A Guide to Making Matcha Sponge Fingers

Ingredients (12 Servings)

For the biscuit:

• 2 large eggs, separated
• 70g caster sugar
• 50g plain flour
• ½ tsp baking powder
• 20g cornflour
• 1 tsp matcha powder
• 20g unsalted butter, melted

For the filling:

• 250ml double cream
• 2 tbsp caster sugar
• 1 tsp vanilla extract
• 200g fresh raspberries
• Icing sugar to serve

Preparation:

Step 1

Preheat the oven to 160° C CircoTherm®. Line two baking sheets with baking parchment. Draw 7cm lines on the paper, leaving enough space to spread in between. Lifestyle turning the NEFF oven on at home

Step 2

Put the egg whites in a bowl and whisk until it forms soft peaks. Now slowly add the sugar, 1 tbsp at a time, and whisk continuously until the mix is glossy and stiff. Now add the egg yolks and whisk for a few seconds until it is combined well.

Step 3

Next, sieve the flour, baking powder, cornflour and matcha on the eggs and fold it all in. Next, add the melted butter and carefully also fold this in, making sure not to lose much air. Transfer this into a piping bag and pipe on the drawn lines. Bake for 12-14 minutes on NEFF CircoTherm® until golden and dried out. Leave it on the tray for 5 minutes then transfer on a rack to cool. Piping the mixture onto a greaseproof tray.

Step 4

Prepare the filling when you are ready to serve. Whisk the cream, vanilla and sugar in a bowl until it forms soft peaks. Transfer this to a piping bag and place one finger on the plate, pipe the cream, place some raspberries and place another finger on top. Sprinkle some icing sugar on top and serve immediately.

With NEFF CircoTherm®, your fishcakes will taste distinctly like fish, while your delectable Matcha Sponge Fingers will maintain their irresistible flavour. Elevate your kitchen experience with NEFF kitchen appliances, available at Kube Kitchens.