by Tarla Dalal
Added to 7 cookbooks
This recipe has been viewed 9568 times
- Sieve the flour.
- Beat the eggs and sugar thoroughly until very thick.
- Fold in the flour.
- Grease and dust sponge finger tins and spread a little mixture in each tin.
- Sprinkle a little castor sugar on top.
- Bake in a hot oven at 400°F for 7 to 10 minutes.
- Cool and store.
- VARIATION : SPONGE FINGERS (EGGLESS)
- Proceed as above using ingredients for eggless sponge cake instead of the above mixture.
Nutrient values (Abbrv) per serving
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