back to cookbook
Sweet and Sharp Sponge Drops
0
Average: 0 (0 votes)
(0 votes)
Rate recipe
Show all reviews

Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Ingredients
for
18
- Ingredients
- ⅔ cup self-rising flour (sifted)
- 2 tsps Baking powder
- ½ cup superfine caster sugar
- ½ cup butter (softened)
- 2 large eggs
- 1 tsp ground cinnamon
- To decorate
- ½ jar lime curd
- green Food coloring
back to cookbook
print shopping list
Preparation steps
1.
Preheat the oven to 190°C (170 fan) | 375°F | gas 5 and line two large baking trays with non-stick baking mats.
2.
Combine the flour, baking powder, sugar, butter, eggs and cinnamon in a bowl and whisk together for 2 minutes or until smooth.
3.
Spoon the mixture into a piping bag fitted with a large plain nozzle and pipe 18 walnut-sized domes onto each tray.
4.
Transfer the trays to the oven and bake for 10 - 15 minutes. The mixture should spread a little whilst cooking and the cakes will be ready when springy to the touch. Leave the cakes to cool on the tray then lift them off with a palette knife.
5.
Mix the lime curd with the food colouring until evenly coloured then sandwich the cakes together in pairs.
Related Recipes
Spring Cookbooks
Get Fit!
Simple, But Good
Weeknight Dinners
Popular Cookbooks
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
Related Articles
Cookbooks of the week