SC - [Fwd: A question.]

[Marilyn Traber]

what about using a langue-du-chat placque? seems like they are pretty much
interchangeable.
margali


> My notes: First, I think you'll find that the kind of things lady
> fingers are often used for today, such as charlottes and trifles, were
> generally made with sponge cake until fairly recently. Technically, lady
> fingers _are_ sponge cake, but the commercially prepared item seems to
> have supplanted genoise sponge cake as the standard item, either made
> inhouse or purchased, plain, from the baker, and cut to shape and size
> as per the given recipe. This seems to suggest to me that lady fingers
> _might_ not be as old as some other forms of sponge cake, or that they
> weren't used as they often are today. Or, they may have been one of
> several types of sponge cake used to make various pudding bases and
> such, or perhaps they simply were eaten out of hand and called by
> another name. In any case, the recipe from 1893 doesn't seem all that
> different from the recipe in The Joy Of Cooking (both are an egg-raised,
> chemical-leaven-free sponge, piped biscuit), so I think it highly likely
> that this recipe is the type of lady finger you'd have found in the
> 1920's. Second, a pocket is a pastry bag, just in case anyone wondered.
> The book actually gives a picture...
>
> Hope this does it for you!
>
> Adamantius

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