Filled ladyfinger roll

Filled ladyfinger roll


Quick to make: a light, airy temptation for coffee hour.


For the sponge cake:
150 g Mix C - Mix Pâtisserie
120 g sugar
6 eggs
1 package baking powder
1 pinch/es of salt
200 g apricot jam
200 g favourite filling
a little bit of icing sugar


  • Preheat the oven to 180°C and line a baking tray with baking paper.
  • Separate the eggs.
  • Beat the egg white along with half of the sugar until it forms stiff peaks.
  • Mix the egg yolks with the remaining sugar and salt, to a thick and creamy/foamy mixture.
  • Add the sieved flour, baking powder and the egg whites to the creamy egg yolk mixture.
  • Carefully combine all the ingredients with a whisk - until just combined.
  • Distribute the mixture evenly on a baking tray and bake for approx. 15 minutes.
  • Place the baked biscuit base on a teatowel scattered with sugar and carefully pull away the baking paper.
  • Immediately spread the jam or cream over the base and roll up into a sausage shape. Then sieve icing powder over to decorate.
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