Chocolate and Raspberry Sponge Fingers Recipe
Chocolate and raspberry sponge fingers by Rodney Dunn are delicate, sweet treats. A decadent recipe perfect for sharing or serving at elegant gatherings.
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Cooking tools:
- Stand mixer
- Piping bag
- Piping nozzle
- Cooling rack
- Fine-mesh sieve
- Oven
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Spatula
- Spoon
- Measuring spoon
- Baking sheet
- Parchment paper
- Airtight container
Ingredients
- 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
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