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Homemade Simple Trifle Sponge Fingers | Gluten-Free

Today I’m so excited to share this delicious, homemade simple trifle sponge fingers recipe with you! Whether you have gluten sensitivity or not, these trifle sponge fingers are super easy to make, and you’ll have delicious trifle or tiramisu in no time!

trifle sponge finger for trifle

Genoise sponge for trifles

Genoise sponge is a classic French sponge cake, but originally from Italy, that’s known for its light, airy texture. It’s the perfect base for trifles and other layered desserts, making it a must-have in any dessert lover’s recipe collection. Unlike traditional American cakes, Genoise sponge uses simple ingredients like flour, eggs, sugar, and butter to create an incredibly flavorful cake.

The eggs, and sometimes extra yolks, are beaten with sugar and heated at the same time to a stage known to patissiers as the ribbon stage.

It’s usually served in thin slices or cut into trifle or sponge fingers, which are soaked with a luscious syrup before being piled high with custard and fresh fruit or cream fillings. No matter how you enjoy it, Genoise sponge will make your desserts stand out from the crowd!

Sponges for tiramisu

Tiramisu is one of the most popular Italian desserts – and trifle sponge fingers are a must-have ingredient! Without trifle sponge fingers, your tiramisu will simply not taste the same. These delicious sponges feature a unique texture that turns creamy when soaked in coffee and sweet liqueur, making them an ideal complement for the iconic mascarpone cream.

Besides giving your tiramisu an unbeatable aroma and look, trifle sponge fingers help hold the layers together like nothing else. So next time you whip up tiramisu, don’t forget to make some trifle sponge fingers to make it extra special!

Ingredients for gluten-free trifle sponge recipe

  • 125 g Gluten-Free Flour (or plain/all-purpose flour)
  • 125 g Caster Sugar
  • 3 Eggs
  • 25 g Butter

How to make a dessert sponge to soak up the alcohol

  • Preheat the oven to 180°c/160°cFan/350°F/Gas 4 and grease and line a square brownie tin 20cm with baking paper.
  • Place the eggs and sugar in a bowl over a pan of simmering water and whisk with an electric whisk until very thick and leaves a trail.
  • Remove from the heat and whisk a bit more. Sift the flour into the mixture and gently fold in. Drizzle the melted butter on top and mix slowly until all is combined without knocking out the air.
  • Pour into the tin and spread out evenly with the back of a tablespoon or spatula. Bake in the oven for 20 minutes until golden brown.
  • Leave in the tin for 5 minutes, then lift out, holding on to the baking paper and leave to cool completely on a wire rack before cutting into fingers.
baked trifle sponge in brownie tin

Dairy-free trifle sponges

Have no fear if you want to make a trifle without the dairy in traditional trifle sponges. Whether vegan, lactose-intolerant, or simply trying to avoid dairy, these sponge fingers are a delicious alternative that still tastes and looks like luxury. These sponges can hold up all your favourite trifle fruit and custard, just as conventional trifles do. Just add your chosen type of butter.

trifle sponge fingers on a wire rack

How long will trifle sponges keep?

Trifle sponges have been known to stay fresh for several weeks and even months when stored correctly. If trifle sponge fingers are kept in an airtight container, away from direct sunlight and at cooler temperatures, they can last longer.

trifle sponge fingers in freezer bag
Place in freezer bags and store in the freezer

Storing them in the refrigerator will greatly extend their shelf life and keep them fresher for longer. It is worth noting that trifle sponges will also remain edible for months if frozen and packed properly. (This is my preferred method). Make a big batch, so you have plenty to go at throughout the year.

trifle sponge finger for trifle

Homemade Simple Trifle Sponge Fingers | Gluten-Free

Rachel
Simple to make trifle sponges for trifle or tiramisu.
No ratings yet – be the first to rate and comment on this recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine British, French, Italian
Servings 12 Fingers
Calories 101 kcal

Ingredients
 
 

  • 125 g Gluten-Free Flour (or plain or all purpose flour)
  • 125 g Caster Sugar
  • 3 Eggs
  • 25 g Butter

Instructions
 

  • Preheat the oven to 180°c/160°cFan/350°F/Gas 4 and grease and line with baking paper a square brownie tin 20cm.
  • Place the eggs and sugar in a bowl over a pan of simmering water and whisk with an electric whisk until very thick and leaves a trail.
  • Remove from the heat and whisk a bit more. Sift the flour into the mixture and gently fold in. Drizzle the melted butter on top and mix slowly until all is combined without knocking out the air.
  • Pour into the tin and spread out evenly with the back of a tablespoon or spatula. Bake in the oven for 20 minutes until golden brown.
  • Leave in the tin for 5 minutes, then lift out holding on to the baking paper and leave to cool completely on a wire rack before cutting into fingers.
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Nutrition

Calories: 101kcalCarbohydrates: 17gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 45mgSodium: 29mgPotassium: 16mgFiber: 1gSugar: 11gVitamin A: 111IUCalcium: 13mgIron: 1mg
Keyword genoise sponge, sponge for alcohol
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