“SPONGY” Gluten Free Ladyfinger Recipe Experiments 🍪👩‍🍳

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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