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This recipe first appeared in New Zealand Woman’s Weekly.
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Ingredients
Method
1.Preheat oven to 190oC. Grease shallow muffin or patty tins and line with baking paper rounds (see recipe tip).
2.Beat the egg whites until stiff.
3.Gently boil the sugar and water until the sugar has melted. With beaters running, pour the syrup into the egg whites. Add the egg yolks and the vanilla, beat for 5 minutes until pale and foamy. Fold in the dry ingredients.
4.Spoon half the mixture, using a teaspoon, into the lined holes.
5.Stir through the cocoa into the remaining sponge mix until combined. Spoon this mix into remaining holes.
6.Bake for approximately 10 minutes until they spring back to the touch.
7.Leave to cool, then remove and peel off the baking paper.
8.Serve the sponges on a platter with the sliced strawberries and whipped cream.
Note
- If you don’t have two sets of patty tins, just repeat with the remaining mixture. – To make the discs for the bases of your patty tins, fold a strip of baking paper until you have 12 layers, then cut into rounds. – These little sponges freeze well and can be made in advance. They are a great standby.
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