These classic sponge drops are an afternoon tea classic. Done and dusted in half an hour, they’re perfect for when your guests are on the way.
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| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
| Servings |
pieces
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Ingredients
- 2 eggs room temperature
- 3 oz caster sugar
- 2 oz plain flour
- 1 tsp baking powder
- 1 oz cornflour
- icing sugar to decorate
- whipped cream
Ingredients
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Instructions
- 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
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