Name: Sponge Cakes
Yield: 4 servings
Ingredients: 1 cup butter; 1 cup sugar; 2 eggs; 4 ounces self rising flour; 2 cups flour; 1 teaspoon salt; 2 teaspoons active dry yeast; 10 tablespoons warm water; 10 tablespoons beer flat; 2 tablespoons olive oil; 1 egg white beaten

Servings: 4 persons

1 cup butter
1 cup sugar
2 eggs
4 ounces self rising flour
2 cups flour
1 teaspoon salt
2 teaspoons active dry yeast
10 tablespoons warm water
10 tablespoons beer flat
2 tablespoons olive oil
1 egg white beaten

1
Preheat oven to 325 degrees F. Cream together butter and sugar until light and fluffy and doubled in bulk. Add eggs, one at a time. Using a tablespoon, fold in flour and immediate place mixture into 2 to 3-inch greased and floured muffin tins. Bake for 20 to 25 minutes. Cool.
2
COATING BATTER:Warm mixing bowl. Add flour and salt and make a well in center. Add yeast and water to well. Dissolve the yeast and gradually incorporate the flour.
3
Mix in beer and oil. Cover with a clean cloth and place in a warm spot for 2 to 4 hours. Add egg white immediately before use.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Sponge Cakes

How did you like this recipe?