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75g plain flour
75g corn flour
3/4 teaspoon cream of tartar
1/2 teaspoon bicarb of soda
3 eggs, seperated
3/4 cup castor sugar
Stiffly whipped cream
Preheat oven to 210C (if using a fan forced oven, 200C) and line four baking trays with baking paper
Sift dry ingredients except sugar, 3 times
In a seperate bowl, beat egg whites to soft peaks, then gradually beat in sugar until mixture forms a glossy, stiff meringue. Add yolks 1 at a time.
Soft dry ingredients over mixture, then fold in very gently and thoroughly. Do not stir mixture after this point. It should be firm and when spooned onto trays should not settle or run.
Quickly spoon heaped teaspoons of mixture onto prepared trays, well apart to allow for spreading. Cook for 5-7 minutes until sponge coloured. Allows to rest on trays for 1 min, then using a spatula, slip them onto a wire rack.
When completely cold, store in pairs in an airtight tin for at least 3 hours, then fill each pair with cream and lemon curd 3 hours before serving. They will take about 30 minutes to soften.
Makes 8 pairs