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sponge drops
A variation on the traditional sponge cake...light and fluffy individual sponge cakes perfect sandwiched together with jam and cream.
Suitable for people diagnosed with Coeliac Disease, those who are suffering from a gluten and wheat allergy or intolerance.
- Cooking time: 5 minutes
- Oven temperature: 200°C/400°F/ Gas mark 6
ingredients
- 85g white mix, (3oz)
- Baking Powder , large pinch
- 2 Egg s , medium
- 50g Caster Sugar , (2oz)
method
1. Mix together very well the DS-gluten free White Mix and & baking powder.2. Place eggs in large bowl & whisk for 2 minutes.
3. Add sugar & whisk for further 8 minutes until mixture is consistency of softly whipped cream.
4. Gradually fold dry ingredients into mixture, using metal spoon.
5. Place spoonfuls of mixture onto baking tray lined with non–stick paper & spread into 6cm (2 ½”) circles.
6. Bake in preheated oven for 5 minutes until golden brown.
7. Remove from paper & cool on wire rack.
8. When cold sponge drops may be sandwiched in pairs with jam &
whipped cream. They also make ideal trifle sponges.
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