You can store these crisp little cakes in an airtight container for up to two weeks, then fill them with jam and cream and let them sit for three hours before serving. They will miraculously soften and have the texture of a freshly baked sponge.
pinch of salt
½ cup caster sugar
¾ cup Edmonds standard flour
1 tsp Edmonds baking powder
4 Tbsp extra caster sugar
jam and whipped cream
1. Preheat the oven to 190˚C. Line two baking trays with baking paper.
2. Beat the eggs with the salt until foamy, about 2 minutes, then beat in the sugar, a spoonful at a time. Beat for another 8 minutes to make 10 minutes beating time in all. The sugar will be completely dissolved and the mixture will be a pale, creamy colour and very thick.
3. Sift the flour and baking powder together, then sift them again onto the egg mixture and fold in very gently.
4. Drop or pipe small spoonfuls onto the prepared trays and dust the tops with the extra caster sugar.
5. Bake for 10–12 minutes or until light golden. Leave on the tray to cool for 5 minutes then use a spatula to move them to a wire rack to cool completely.
6. Store in a airtight container until 3–5 hours before you plan to serve them, then sandwich in pairs with a little jam and whipped cream. Set aside to soften and dust with icing sugar to serve.