Bernice, from Merivale...
Sponge Drops
A superb afternoon tea classic - a great favourite at the bridge party! from my own old recipe book.
3 Votes
Since September 3rd
Ingredients
- Two number 6 eggs (room temperature)
- 3 oz caster sugar
- caster sugar (extra)
- 2 oz plain flour
- 1 tsp baking powder
- 1 oz cornflour
- icing sugar to decorate
- whipped cream
Directions
- Separate the yolks from the whites of the eggs
- beat whites and caster sugar until very stiff
- fold in yolks gently
- add sifted dry ingredients
- place teaspoonsful on baking paper on a cold oven tray
- sprinke each one with 1/3 tsp of caster sugar
- bake at 180C on the middle shelf of the oven for 7-10 minutes
- remove from oven and allow to cool
- can be frozen until required
- when required, assemble each pair, with whipped cream between
- allow to stand for at least 3 hours before serving
- sprinkle with icing sugar just before serving
| Amount | Cooking Time | Prep Time |
|---|---|---|
| 12 - 14 assembled sponge drops | 7 - 10 minutes | 15 minutes |
Comments
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Cheryl
Sponge drops have been one of my favourite since childhood and I still love them. I'm still working on a gluten free version.