Sponge Cakes
By: Anonymous
Published: Saturday, February 13, 2010 - 8:32pm

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

1 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. 2 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. 3 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.