The ladybug cake or ladybugs that we all know are flat and elongated cakes, tender and spongy, which are prepared with a very common cake formula, similar to that of the Genoese cake or almost identical; in fact, there are those who directly use the recipe for the Genoese sponge cake.

The proportions oscillate around 25 grams of sugar and 25 grams of loose flour for each medium egg, about 55 grams. If you want the fluffiest soletillas you can increase the weight of sugar up to 30 grams per egg and vice versa, if you want firmer soletillas increase the weight of flour up to 30 g per egg. As with muffins, the recommended oven temperature is higher than for a regular sponge cake, to enhance the rise of the dough.

As for the preparation, there are those who mount the whole eggs with sugar, those who mount only the whites in the form of French meringue, those who mount the whites and yolks separately, each one with half the sugar... There are also recipes in which flour has a certain proportion of starch (cornstarch, for example). Methods for all tastes with slight variations in the final consistency. I am inclined to whip the egg whites with the sugar and then mix with the rest of the ingredients, so let's go with the recipe.

KitchenAid food processor , T&G acacia wood tray and espresso cups with Laura Ashley porcelain saucer


  • 3 medium eggs at room temperature
  • 65g sugar
  • 75 g loose flour
  • 1 pinch of salt
  • Additional sugar for dusting


  1. We put the oven to heat up to 200° so that it is ready when you finish making the dough.
  2. With a kitchen scale , we weigh all the ingredients. Sift the flour, add the salt and reserve.
  3. Separate the whites from the yolks and reserve these. We put the whites in the bowl of a robot like the KitchenAid and beat at medium-high speed, until they foam.
  4. Add the sugar by tablespoons without stopping beating, until everything is incorporated. We continue beating until we obtain a firm meringue.
  5. When the meringue is ready, add the slightly beaten egg yolks and mix with a spatula using smooth, enveloping movements.
  6. We do the same with the flour, until homogenized.
  7. Transfer the mixture to a pastry bag with a round nozzle of about 2 cm and pipe dough strips of about 8 cm on baking paper , keeping the lower part of the nozzle glued to the paper. Sprinkle the dough with some sugar.
  8. Cook the ladybugs without air, only with heat above and below, in the lower third of the oven for about 12-15 minutes, until they begin to brown.
  9. Remove them and let them cool on a wire rack .

Isn't it as difficult as it seems to make homemade ladyfingers?

It helps a lot to have the right tools, such as a good robot or stick mixer that allows you to mount the whites properly.

Author of the recipe: Miriam from The Winter Guest


Monica said:

Esther, creo que la harina floja es la que pone en el paqeute “de todo uso” o “uso común”, o simplemente “harina de trigo”, es decir, la que no es de fuerza o repostería, que también lo especifica en el paquete.

Esther said:

Perdona quería hacer bizcochos de soletilla cuál es la harina floja?

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