STRAWBERRIES AND CREAM POWDER PUFFS :

INGREDIANTS:

EGGS -2 NO.

CASTER SUGAR – 75 GM

CORNFLOUR -2 TABLESPOONS

PLAINFLOUR -2 TABLESPOONS

SELF-RAISING FLOUR -2 TABLESPOON

THICKENED CREAM -160 ML

ICING SUGAR MIXTURE – 55 GM

STRAWBERRIES [CHOPPED] -250 GM

METHOD :

BEAT EGGS IN SMALL BOWL WITH ELECTRIC MIXERUNTIL THICK AND CREAMY .GRADUALLY ADD CASTER SUGAR,1 TABLESPOON AT A TIME ,BEATING UNTIL SUGAR DISSOLVES BETWEEN ADDITIONS.SIFT FLOURS TOGETHER THREE TIMES ONTO BAKING PAPER;FOLD INTO EGG MIXTURE.

DIVIDE MIXTURE AMONG PREPARED PANS.BAKE IN MODERATE OVEN ABOUT 8 MINUTES..TURN IMMEDIATELY .

BEAT CREAM AND HALF OF THE ICING SUGAR IN SMALL BOWL WITH ELECTRIC MIXER. UNTIL SOFT PEAKS FORM.;FOLD IN STRAWBERRIES.DIVIDE CREAM MIXTURE AMONG HALF. OF THE SPONGES;TOP WITH REMAINING SPONGES;

SERVE WITH ICING SUGAR