Sponge Drops

Preparation info

  • 6–7

    • Difficulty


    • Ready in

      10 min

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 4 oz. plain flour
  • pinch of salt
  • 1 level teasp.


Sift together flour, salt and baking-powder. Whisk eggs and sugar together over hot water till thick and creamy; fold the flour in lightly. Force out into drops or put teaspoonfuls on a greased, floured baking-sheet. Dredge thickly with castor sugar and bake in a moderate oven (375°–350° F., Gas 5–4).

When cold, spread half of the drops with jam, and force a rose of cream