Ingredients:
2 Medium Eggs
1/3 cup / 2oz Castor Sugar
1/3 cup / 2oz Self Raising Flour
½ Teaspoon Vanilla extract
Topping:
½ lb Strawberries
1 tablesp. Castor Sugar
1 cup / ½ Pint Unsweetened Cream, whipped
Method:
Add eggs, vanilla essence and sugar to the 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 separately on to the Crisping Dish.
Cook for 45 seconds; turn carefully 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 in a microwave proof bowl with the sugar and heat until the sugar has dissolved.
The topping can be eated either on the side or piled on top of the sponges. Any berries can be used for this dish.
