These sponges are a perfect quick dessert recipe for those of you with little time to spare.
Makes 16 sponges approx.
- 2 Medium Eggs
- 1/3 cup /2 oz Castor Sugar
- 1/3 cup /2 oz Self raising flour
- ¼ tsp Vanilla Extract
- ½ lb Strawberries
- 1 tablesp Castor Sugar
- 1 cup /½ Pint Unsweetened Cream, whipped
Add eggs, vanilla essence and sugar to a mixing bowl.
Whisk until it makes a thick mousse.
Strain in the flour and fold gently with a metal spoon until it is completely absorbed by the mixture.
Preheat the Crisping Dish
When fully heated quickly drop four dessert spoons of the mixture on to the Crisping Dish.
Cook for 45 seconds
Turn and cook for a further 15 seconds
If you wish to make more, preheat the Crisping Dish for an additional 45 seconds each time before using.
The sponges can be cooled on a wire rack, but are best eaten warm.
For the topping:
Wash the strawberries and cut into chunks.
Place into a microwave proof bowl and heat until sugar has dissolved. Stir it up to coat the strawberries.
The topping can be eaten either on the side or piled on top of the sponges. Any berries can be used for this dish.