Sponge Drops or Fingers from The Times Cookery Book by Katie Stewart
Sandwich the sponge drops with jam or lemon curd and lightly whipped cream. Use sponge fingers in desserts, or serve along with fresh fruit compôtes, fruit salad or fruit fool. Line two or three...
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Cooking tools:
- Baking sheet
- Parchment paper
- Sifter
- Mixing bowl
- Whisk
- Oven
Ingredients
- 1 egg white
- 2 oz (50 g) castor sugar
- 2 oz (50 g) plain flour
- 2 whole eggs
- 1 level tablespoon cornflour
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