These sponge fingers are made using both the Eiravee Fibre Blend and Eiravee Sweet Blend, creating a light, structured texture with a clean, balanced sweetness — without added sugar.
The Fibre Blend supports the delicate structure of the sponge, helping it hold its shape while remaining soft and airy inside. The Sweet Blend provides a gentle sweetness that complements the flavour without the intensity of traditional sugar-based versions, resulting in a more refined overall taste.
Their texture makes them particularly suitable for layered desserts such as tiramisu, where they can absorb moisture while maintaining their form. They are equally enjoyable on their own, served simply with a cup of tea for a lighter, more balanced treat.
When prepared as described, these sponge fingers can offer a lower sugar and reduced carbohydrate alternative compared to many traditional recipes, while still delivering a satisfying texture and flavour.
About the ingredients used in this recipe
Eiravee Fibre Blend
A fibre-based flour alternative, developed in-house to improve texture and structure in gluten-free baking. The recipe for the Eiravee Fibre Blend can be found on the website and in this book.
Eiravee Sweet Blend
Eiravee Sweet Blend is our own sweetener mix made from erythritol and stevia, developed to provide a clean, balanced sweetness without added sugar.
It is approximately four times sweeter than sugar, so only a small amount is needed in recipes. The full recipe for the blend is available on the website and in the cookbook.
Cornstarch (Cornflour)
Cornstarch is a finely milled starch commonly used to improve texture in baking and desserts. In gluten-free recipes, it plays an important role in creating a lighter, softer crumb by reducing density and adding a delicate, tender structure.
It is often used in small amounts to balance heavier flours or fibre-rich blends, helping to achieve a more refined, less compact result. In addition to baking, cornstarch is widely used as a thickening agent for sauces, creams and fruit fillings, where it creates a smooth, glossy consistency without affecting flavour.
Eggs
For this recipe we use medium eggs (UK size M). Using the same egg size helps keep the texture and structure of the baked goods consistent.
Olive Oil
Olive oil adds moisture and a soft texture to baked goods, making it a useful dairy-free alternative. For most recipes, a light or mild olive oil is preferred due to its neutral flavour.
Extra virgin olive oil can also be used in baking at typical oven temperatures. However, as it has a more distinctive taste, it is best suited to recipes where its flavour complements the other ingredients. It pairs particularly well with citrus, dark chocolate, or savoury bakes.
Vanilla Paste
Vanilla paste provides a rich, well-rounded vanilla flavour, often with visible vanilla seeds that add both depth and a natural appearance to baked goods.
In recipes made with the Eiravee Fibre Blend, we prefer using vanilla paste rather than liquid vanilla extract, as it delivers concentrated flavour without introducing excess liquid. This helps maintain the intended texture and balance of fibre-based doughs and batters.
• 4 medium egg
• 20 g olive oil
• 60 g Eiravee Fibre Blend free recipe is HERE
• 2 tsp cornflour (10 g)
• 30 g Eiravee Sweet Blend
• 2 tsp vanilla paste
• a pinch of salt
Separate 2 of the eggs. Place the 2 egg whites into one bowl. In a second bowl, place the 2 whole eggs plus the 2 egg yolks.
In a separate bowl, mix together all the dry ingredients.
Whisk the egg whites to stiff peaks. Add the olive oil and vanilla paste to the yolk mixture, then whisk until pale and slightly thickened.
Quickly mix the dry ingredients into the yolk mixture, then gently fold in the whipped egg whites using a spatula. You should have a smooth, even batter.
Transfer the mixture to a piping bag and pipe 18 evenly sized baby biscuit shapes onto a baking tray lined with baking paper, or pipe into a silicone mould.
Bake in a preheated oven at 170°C (fan) for 15 minutes. Leave to cool completely on a wire rack.
These sponge fingers are perfect for a lighter, shape-friendly tiramisu.
This recipe is made using a fibre-based flour alternative and a sweetener blend. Nutritional values may vary depending on the specific ingredients used. When increasing fibre intake, it is recommended to do so gradually and ensure adequate fluid consumption.
Nutritional values per piece
Energy (Kcal): 30.6
Fat: 2 g
Protein: 1.4 g
Carbohydrates: 0.4 g
of which sugars: 0 g
Fibre: 2.8 g
Please note that these values are for reference only, as ingredient variations may lead to differences in nutritional content. We recommend considering this when preparing the recipe.
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