4 eggs, separated, plus 1 egg yolk
75 ml (5 tbsp) caster sugar
60 ml (4 tbsp) plain flour
60 ml (4 tbsp).cornflour
40 g (1 1/2 oz) butter, melted
icing sugar and ground cinnamon, to dust
284 ml (10 fl oz) carton double cream
75 ml (5 tbsp) caster sugar
60 ml (4 tbsp) plain flour
60 ml (4 tbsp).cornflour
40 g (1 1/2 oz) butter, melted
icing sugar and ground cinnamon, to dust
284 ml (10 fl oz) carton double cream
method
1. Line two baking sheets with non-stick paper and pencil out four 10 cm (4 inch) circles on each. Reverse the paper.
2. In a deep bowl, whisk the egg yolks with half the sugar until really thick. Sift the flours and fold them in then gently stir in the cool, still liquid butter.
3. Whisk the egg whites until stiff then fold in the remaining sugar. Fold through the egg yolk mixture.
4. Spread out half the mixture into the marked circles. Sift together a little icing sugar and cinnamon and use to dust the mixture.
5. Bake at 220°C (425°F) mark 7 for about 8 minutes. Ease off the paper and at once fold each sponge drop in half and place in a damp tea-towel until cold. Cook the rest of the sponge mixture in the same way.
6. Whip the cream and fill the sponge drops. They can be kept covered in a cool place for several hours.
2. In a deep bowl, whisk the egg yolks with half the sugar until really thick. Sift the flours and fold them in then gently stir in the cool, still liquid butter.
3. Whisk the egg whites until stiff then fold in the remaining sugar. Fold through the egg yolk mixture.
4. Spread out half the mixture into the marked circles. Sift together a little icing sugar and cinnamon and use to dust the mixture.
5. Bake at 220°C (425°F) mark 7 for about 8 minutes. Ease off the paper and at once fold each sponge drop in half and place in a damp tea-towel until cold. Cook the rest of the sponge mixture in the same way.
6. Whip the cream and fill the sponge drops. They can be kept covered in a cool place for several hours.
serving amount
makes 16
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