Vanilla Sponge Drops
¼ cup caster sugar
1 teaspoon Heilala Vanilla Extract
¼ cup flour
1 teaspoon baking powder
200ml cream, whipped
1 teaspoon Heilala Vanilla Paste
Heilala Vanilla Sugar for dusting
Preheat the oven to 180⁰C (fan bake) or 190⁰C. Line 2 baking trays with baking paper.
Place the eggs, sugar and vanilla in a bowl and using an electric beater, beat until the mixture is very thick. Sift the flour and baking powder together and carefully fold into the egg mixture.
Drop teaspoonfuls onto the prepared trays and bake for about 5 minutes until golden. Remove from the oven and using a palette knife lift drops onto a wire rack to cool. Flavour the cream with the vanilla paste. Sandwich 2 drops together with the flavoured whipped cream. Dust with vanilla sugar before serving.
Fill sponge drops with vanilla cream and raspberry jelly.
TO MAKE THE RASPBERRY JELLY
1 x 85g packet raspberry jelly
1 cup raspberry puree (puree 1 ½ cups thawed frozen raspberries in a food processor then press through a coarse sieve to extract raspberry seeds). Put the jelly crystals in a bowl, pour over 1 cup of boiling water and stir to dissolve. Add the raspberry puree and mix well. Pour into wet small, wet patty tins, cover and leave to set.