Thursday, 18 May 2017


A very simple recipe, so easy and baked in a few minutes, then filled with jam and cream. A change from scones or splits, light as a feather and yummy. Another recipe idea from the old pre war Be-Ro booklet, although it is a basic fatless sponge. 

Pre heat your fan oven to 200C and lightly grease a couple of baking sheets. This quantity makes about 8 or 9 filled drops, using a dessertspoon as the drop measure. [ie 16-18]

I decided to time myself from start to finish, including filling. It took me about 19 minutes.

3 oz Self Raising Flour
2 large eggs
3 oz caster sugar

Jam [I used my own Loganberry]
Clotted cream - of course! But you can use thick double cream if you are not lucky enough to live here In Cornwall!

Break your eggs into a medium bowl and whisk together, then add the sugar. Continue whisking until very thick and creamy. Fold in the flour, very lightly, which you have sieved, taking care to make sure it is well incorporated.

Drop rounded dessertspoonfuls onto your baking sheets keeping them well apart. Bake in your hot oven for about 7 mins. I gauged about the same mixture top as bottom. You can, of course, use teaspoonfuls for tiny sponges, but bake for 4-5 mins.

Cool on a rack, they take about 2 minutes to cool and when cold sandwich together with Jam and Cream. Dust with a little icing sugar if you wish. Jam first of course!!!!!!!

Yum Yum. A simple delicious afternoon treat. Made so quickly and demolished in seconds.

Note: for my own tastes I would add a few drops of vanilla extract.

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