Sponge Drops
The perfect little cake! Sponge Drops are a lovely light cake, sandwiched with fresh cream & strawberry jam.
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Servings: 10
INGREDIENTS
- 2 Free-range Eggs (at room temperature; see Egg Size note below)
- 85 g Caster Sugar
- ¼ tsp Vanilla Extract
- 85 g Self-raising Flour (see Self-raising Flour note below)
- ¼ tsp Baking Powder
For the Filling:
- 200 ml Double Cream
- 10 tsp Strawberry Jam (approx.)
- Icing Sugar (for dusting)
INSTRUCTIONS
- Pre-heat your oven to 180°c (160°c for fan assisted oven, Gas Mark 4 or 350°F) and line 2-3 baking sheets with some greaseproof paper. Set aside.
- In a large bowl, whisk you eggs for 2 minutes until they are foamy. You can do this by hand but it will be much quicker & easier using a handheld whisk or a stand mixer.
- Add the sugar to the eggs and continue to whisk for a further 8 minutes, until the mixture is pale, fluffy and thick.
- Add the vanilla to the mixture, before sifting in the flour and baking powder. Gently fold the flour through, being cautious to not mix too vigorously - you want to keep as much air in the batter as possible.
- Spoon a tablespoon of the batter onto your pre-lined baking sheet. Repeat with the rest of the batter, leaving plenty space between each spoonful - they will spread as they bake. You should get around 16-18 spoonfuls.
- Bake in your pre-heated oven for 8-10 minutes, until they are a pale golden colour. Remove from the oven and allow to cool on the baking sheets.
- Once completely cool, whip the double cream in a bowl until it has medium-stiff peaks. Add a spoonful of jam to half of the sponge drops, and a spoonful of cream to the other halves. Sandwich the jam and cream halves together and dust the tops with a little icing sugar, if desired. Serve immediately.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
NOTES
Egg Size:
When it comes to eggs, I always buy mixed-weight free-range eggs. Generally speaking, egg size doesn’t make a huge difference in most baking, unless you are using sizes that lean towards the extremes. If you're unsure which eggs to use, I recommend medium eggs in the UK, which are roughly equivalent to large eggs in the US. That's what this recipe has been tested with.Self-Raising Flour:
Don't have self-raising flour? For this recipe, simply whisk together 85g (⅔ cup) plain flour and 1¼ teaspoons baking powder instead. If you bake regularly, you can also make a larger batch to keep in your baking cupboard. For full instructions, cup conversions and answers to common questions, see my Self-Raising Flour Ingredient Guide.Storage:
Sponge Drops are best enjoyed straight away, due to the fresh cream and the fillings being absorbed by the sponges.Make Ahead:
If you want to make Sponge Drops in advance, store the sponges in an airtight container once completely cool, and hold off adding the jam and cream until right before you intend to serve them.Tried this recipe?
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