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Juliet Sear’s Rodda’s clotted cream filled sponge drops

A very special take on a cream tea

We’ve partnered with Juliet Sear who created this wonderful recipe to celebrate National Cream Tea Day

ingredients 14 ingredients
Prep 15 minutes Cooking 8-12 minutes
user icon Serves 10 servings people
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  • 3 large free-range eggs
  • 100g golden caster sugar
  • 1 tsp vanilla extract
  • 125g self-raising flour
  • Pinch of sea salt
  • To serve
  • 227g Rodda’s Cornish clotted cream
  • Strawberry jam
  • Sliced strawberries
  • A little icing sugar
  • You'll need
  • An electric hand whisk, stand mixer or balloon whisk
  • Baking paper
  • Circle cutter, card circle or bottom of a glass etc to draw around, about 4-5cms size is good
  • Piping bag fitted with a large round nozzle or cut a hole about 1cm size (or use 2 spoons)
  • Baking trays


  • 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.
  • Dust with a little icing sugar.
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