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


  • 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


  1. Separate the yolks from the whites of the eggs
  2. beat whites and caster sugar until very stiff
  3. fold in yolks gently
  4. add sifted dry ingredients
  5. place teaspoonsful on baking paper on a cold oven tray
  6. sprinke each one with 1/3 tsp of caster sugar
  7. bake at 180C on the middle shelf of the oven for 7-10 minutes
  8. remove from oven and allow to cool
  9. can be frozen until required
  10. when required, assemble each pair, with whipped cream between
  11. allow to stand for at least 3 hours before serving
  12. sprinkle with icing sugar just before serving
Amount Cooking Time Prep Time
12 - 14 assembled sponge drops 7 - 10 minutes 15 minutes



Sponge drops have been one of my favourite since childhood and I still love them. I'm still working on a gluten free version.

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