https://youtube.com/watch?v=Ij3n-ZWKIQc
this month it seems like i’m making
cakes with weird names like charlotte or ladyfingers and today we’re making
ladyfingers and these gluten-free ladyfingers are so delicious that it will
fool anyone to think it’s the real deal just imagine if that’s the ladyfinger and
that is representative of a ladyfinger how odd it would be trying to use your iphone or
any kind of phone actually growing up I really thought ladyfingers are coming in a box from
the supermarket I never could have imagined that you can actually make ladyfingers I mean until
recently I thought it’s kind of a weird mysterious thing but it is actually not hard to make
yourself so I read up that ladyfingers is really a sponge cake recipe and I already have
a flour combination which works very well for a vanilla sponge cake I’m going to just use that
to make my ladyfingers first thing you have to do for a sponge cake and for the ladyfingers is
separate the egg whites from the egg yolks and I’m showing my black forest cake how i’m
separating eggs whoa that was a good catch so i separated now five egg yolks from
the egg whites and I’m gonna add 1 3 cup or 65 grams of sugar to the egg yolk I’m gonna
heat up the water to get it to a boiling point and I’m gonna have to waste the egg yolk and the
sugar like with the sponge cake over hot steaming water until it becomes a nice fluffy batter the
next part of the recipe says to beat the egg white to a soft peak with cream of tartar but i don’t
have any cream of tartar handy so i’m gonna leave it out and this is how egg whites look like if
they reach a soft peak you see a little bit of the egg white right here around the beaters and
you see a little bit of a pattern forming but it’s not yet really hard so i’m going to add the sugar
now to it and continue beating it so i want to beat the egg white and the sugar until it reaches
a glossy look check out the peak so this is kind of almost where you know the egg white reached
the peak kind of a nice beautiful abstract picture sort of so i’m gonna add one teaspoon of vanilla
extract and the half white what is different than making a sponge cake is I’m not adding any oil or
butter to it I’m going to combine all the add yolk and the egg white and I want to fold it under and
you’re doing it to make sure you don’t destroy the egg white it’s a very gentle motion there’s one
thing I would like to try out though I want to try out my sponge cake flour mixture and I want
to try out my tart crust flour combination and see how different the texture will be i’m
gonna have to do some math again so first i have to measure the empty bowl and that weighs
1016 grams so this is 14 10 14 10 minus 1 0016 is 309 huh what 15 is 394 divided by 2
so i’m gonna add now into this bowl 200 grams and i said into one bowl I’m gonna add the tart
crust and then the other one the sponge cake and here’s my pre-mixed tart flour I like to use
my flour sifter to make sure I don’t get too many flour clumps and then for my other bowl I’m
gonna measure 60 gram of my vanilla sponge recipe now I’m going to fold this under so those
recipes also use less flour than in a sponge cake and I have to pipe now my lady finish I want my
ladyfingers so to have a specific length because I want to later use them for my charlotte cake
so the charlotte cake will probably be as tall as my cake ring and that should be then the length
of my ladyfingers I’m gonna use the form and put my chopsticks in between there so now I need
my piping bag I’m gonna fill in now the batter so never done this before that will be interesting
so this is my first attempt on piping ladyfingers so I’m gonna put them now into the oven for
about eight minutes and now I’m gonna switch to the sponge cake flour combination you
know so the chopsticks help me a little bit to guide me a bit better there’s definitely
a different thing I’m noticing when I’m piping the ladyfingers and that hard crust flour
combination makes it much easier to pipe I assume because there’s potato flour which
absorbs much more liquid okay my first lady fingers came out so these turn brown which they
shouldn’t have our oven is very uneven than I know about it so there’s nothing I can do about
it I’m gonna transfer them over to a baking rack and let them cool down so I took my second batch
of ladyfingers out and I found it easier to peel them off the parchment paper when they are
still slightly warm i’m going to put them then on the drying rack and the bottom can dry
out now as well it is like a meringue almost I let the ladyfinger dry out overnight and i’m
gonna quick finish them and gonna sprinkle some powdered sugar over them I was thinking about
it when I make my tiramisu do I really need the ladyfingers as a form or do i really just need the
batter or the flavor and i think it’s really about the flavor so i’m thinking i’m gonna simplify it
and just bake the tiramisu batter on a flat sheet here are my finished ladyfingers and I’m ready
to use them for another recipe but I’m not 100 happy with it the taste though is really good so
the ladyfingers didn’t turn quite out the way I was hoping for and it could have many reasons it
could be because I omitted the cream of tartar but that’s hard to say if it was the cream of tartar
or if it was my gluten-free flour combination or I made a mistake in the recipe any of those
are possibilities I looked at a few recipes and I compared ingredients and I did notice that this
recipe has a very high egg to flower ratio it uses 5x to 120 grams of flour other recipes just use
three eggs with more flowers you gain a bit more stability than just with the adwords I might
have to give it another try next week because i’m not happy enough to publish this recipe if
you enjoyed watching this video and maybe felt my frustration in making these ladyfingers
and want to know how I’m going to improve it please subscribe to my channel and
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and I see you next week bye
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