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Chocolate and raspberry sponge fingers

These treats can be made over a couple of days. Make the sponge fingers one day, then fill them with buttercream and jam, and dip them in chocolate the next. Makes 18.

You'll need

185 gm (1¼ cups) plain flour 150 gm (2/3 cup) caster sugar 4 egg yolks 2 eggs 1 tsp vanilla bean paste 45 gm melted butter 160 gm (1 cup) pure icing sugar, sieved 400 gm dark chocolate (70% cocoa solids), coarsely chopped 1 tsp vegetable oil 80 gm (¼ cup) raspberry jam   Vanilla buttercream 180 gm unsalted butter, softened 160 gm pure icing sugar, sieved 1 tsp vanilla bean paste


  • 01
  • Preheat oven to 190C and line two baking trays with baking paper. Sieve flour, 1 tbsp caster sugar and a pinch of salt into a bowl. Whisk yolks and eggs and remaining caster sugar in an electric mixer on medium-high speed until tripled in volume (7-8 minutes), then whisk in vanilla and transfer to a large bowl. Add flour mixture in three batches, gently folding between additions, then fold in butter. Spoon into a piping bag fitted with a 12mm plain nozzle and pipe 8cm-long fingers onto prepared trays. Dust heavily with icing sugar, then bake until light golden, and firm yet spongy when lightly pressed (7-8 minutes). Transfer to a wire rack to cool. These will keep in an airtight container for up to a week. Makes about 36 individual sponge fingers.
  • 02
  • For vanilla buttercream, beat ingredients in an electric mixer until light and fluffy (10 minutes).
  • 03
  • Line a tray with baking paper. Melt chocolate in a bowl over a saucepan of simmering water, add vegetable oil and stir until smooth. Spread buttercream over bases of half the sponge fingers and jam over the other half. Sandwich together one of each, then half-dip in chocolate and place on prepared tray to set (2 hours). Store in an airtight container for up to 3 days.

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Nov 2015

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