Sponge Drops Food

SPONGE DROPS

Steps:

• Heat oven to 200c/400f/gas mark 6. Grease a baking tray.
• Break eggs into bowl, whisk lightly, add sugar and whisk well until thick, creamy almost white in colour.
• Lightly fold in flour. Place small spoonfuls, well apart, on baking tray and bake for 5 min.
• When cold sandwich together with jam and cream.

STICKY CHOCOLATE DROP CAKES

Steps:

• Butter and line a traybake or small roasting tin, about 20 x 30cm. Heat oven to 180C/160C fan/gas 4. Gently melt the butter in a large saucepan, cool for 5 mins, add sugar, vanilla and eggs, then beat until smooth with a wooden spoon. Stir in the flour, cocoa and ¼ tsp salt. Stir in the milk chocolate drops and bake for 35 mins until risen all over and a skewer comes out with a few damp crumbs.
• For the top, gently heat 85g butter and 85g caster sugar together until both are melted. Stir in 200g light condensed milk and bring to a boil. Cool for 5 mins, then stir in 50g milk chocolate drops to melt. Spread over the cold cake, scatter with more chocolate drops and cut into squares.

SPONGE DROP COOKIES

Steps:

• Beat the whole eggs until thick and light.
• Add milk and lemon extract and beat in sugar.
• Add flour which has been sifted with the baking powder and salt.
• Cut a piece of parchment paper to fit the cookie sheet.
• Drop or shape about the size of a quarter with a pastry tube on the parchment paper or buttered cookie sheet.
• Bake at 350 degrees for about 10 minutes depending on your over. Yield about 6 dozen cookies.