Sponge Cakes

Photo: flickr user StartAgain

Ingredients

cup butter

cup sugar

2 eggs

4 ounces self-rising flour

2 cups flour

teaspoon salt

2 teaspoons active dry yeast

10 tablespoons (about 6 ounces) warm water

10 tablespoons (about 6 ounces) flat beer

2 tablespoons olive oil

1 egg white, beaten

Preparation

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.

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.

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.