Ingredients
- 2 room temperature eggs
- 6 Tbsp and 2 tsp (85 g) caster sugar
- 6 Tbsp (55 g) plain flour
- 1 tsp baking powder
- 3 Tbsp and 1 tsp (30 g) cornflour
- Extra caster sugar
Method
- Separate the eggs. And then beat the whites and caster sugar until really stiff. Fold the yolks in gently.
- Sift the dry ingredients and then fold into the whites mixture.
- Place teaspoonsful onto cold oven trays lined with baking paper
- Sprinkle each with a little caster sugar (around ½ tsp)
- Bake at 180°C in the middle of the oven for 7-10 minutes
- Remove from the oven and cool
- Once cool fill with whipped cream and allow to stand for at least 3 hours before serving. Preferably not in the fridge.
- Dust with icing sugar and serve
Makes approximately 12 sponge drops