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Sponge Drops


A recipe from The American Woman's Cookbook circa 1938.

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Rate this recipe 4.3/5 (3 Votes)
Sponge Drops 1 Picture


  • 2 eggs separated
  • 1/2 cup sugar
  • 1 1/2 tbsp cold water
  • 1/2 tsp lemon extract
  • 2 tsp. cornstarch
  • 1/2 cup sifted flour
  • 1/2 tsp. baking powder
  • 1/8 tsp. salt
  • Prepared whipped cream (heavy cream whipped with sugar or can buy prepared at grocery store)


Servings 12
Adapted from


Step 1

Beat egg whites until stiff but not dry; then fold in 1/4 cup sugar gradually. Beat yolks together with cold water and flavoring until thick and lemon colored. Beat in remaining 1/4 cup of sugar, then fold lightly into beaten egg whites. Sift dry ingredients together and fold into egg mixture. Drop from tablespoon onto greased baking sheet. Bake at 350 degrees for 12 minutes. Remove from oven and quickly roll into cones, securing with toothpick. When cool remove toothpicks and fill cones with whipped cream.


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