Homemade Trifle Sponges (Only 3 Ingredients)
Classic soft, light and bouncy genoise sponge made with just three ingredients. Once baked, cut it into fingers and you have the perfect homemade trifle sponges for soaking up sherry, fruit juice or whatever else you care to throw at them. Quick and easy to make, they're a simple homemade alternative to bought sponge fingers.
Servings: 16 slices
Calories: 63kcal
Equipment
- swiss roll tin (30 x 20 cm 12 x 8 inch) affiliate link approximate size
Ingredients
- 3 large eggs room temperature
- 120 g golden caster sugar
- 100 g plain flour (all purpose flour) or wholemeal spelt flour
Instructions
- Whisk eggs and sugar together with electric beaters at low speed until thoroughly combined. Then increase the speed to high and whisk until the mix is thick, pale and has tripled in volume. It should hold its shape for several seconds when you lift out the beaters. It takes between 7 and 10 minutes.3 large eggs, 120 g golden caster sugar
- Preheat the oven to 180℃ (160℃ fan, 350℉, Gas 4).
- Sift in the flour, a third at a time. Then fold it into the egg mixture with a large metal spoon, being careful not to knock any air out of the mix.100 g plain flour (all purpose flour)
- Spoon or scrape the mix into a lined 20 x 30cm Swiss roll tin - again you want to do this carefully so as not to lose any air. Then bake in the centre of your preheated oven for 14-15 minutes, until lightly browned and springy to the touch.
- Leave in the tin for a few minutes to cool slightly, then keeping the lining paper in tact, lift it out onto a wire rack to cool completely before slicing.
- Turn the sponge upside down onto a wooden board, then peel away the lining paper. Using a serrated knife, slice into 16 equal sized fingers.
Notes
Will keep in an airtight container for three days. They also freeze well.
You’ll find additional tips and info about this recipe in the main body of the post.
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.
Use room temperature eggs - Cold eggs won't hold as much air and will take longer to whisk.
Nutrition
Calories: 63kcal | Carbohydrates: 12g | Protein: 2g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 12mg | Potassium: 18mg | Fiber: 0.2g | Sugar: 8g | Vitamin A: 45IU | Calcium: 6mg | Iron: 0.4mg