To make the sponge drops, preheat the oven to 170c fan and line 3 large baking sheets with baking paper.
Draw around a cookie cutter if you wish to keep them all a uniform size and pipe them. Leave a space in between each circle a few cms in size as they will puff up and spread a little. Then turn the paper over so the pen doesn’t transfer onto the sponges.
Put the eggs, sugar and vanilla extract into a large bowl and whisk with an electric hand whisk for about 5 minutes until it has tripled in volume and is very pale and thick. When you lift the whisk out, it should leave trail marks over the surface.
Sift in the flour a third at a time and gently fold into the mixture, taking care not to knock any air out of it with each addition.
Spoon the mixture onto the baking sheets with 2 dessert spoons, about a tablespoon in size keeping them as equal as you can, leaving a good gap in between. Alternatively place the mix into a large piping bag, cut a 1cm hole (or use a 1cm nozzle if you have one) and pipe the batter into the circles, leaving a 3cm gap between each one.
Bake for approx. 8-12 minutes until risen, light golden brown and crisp on the tops.
Leave to cool on the sheets, then peel away from the paper carefully and sandwich with jam, strawberry slices and a spoonful of Rodda’s clotted cream.