Sponge Cakes

• 1 cup butter
• 1 cup sugar
• 2 eggs
• 4 ounces self rising flour
• 2 cups flour
• 1 teaspoon salt
• 2 teaspoons active dry yeast
• 10 tablespoons warm water
• 10 tablespoons beer flat
• 2 tablespoons olive oil
• 1 egg white beaten

1. Preheat oven to 325 degrees F. Cream together butter and sugar until light and fluffy and doubled in bulk. Add eggs, one at a time. Using a tablespoon, fold in flour and immediate place mixture into 2 to 3-inch greased and floured muffin tins. Bake for 20 to 25 minutes. Cool.
2. COATING BATTER:Warm mixing bowl. Add flour and salt and make a well in center. Add yeast and water to well. Dissolve the yeast and gradually incorporate the flour.
3. Mix in beer and oil. Cover with a clean cloth and place in a warm spot for 2 to 4 hours. Add egg white immediately before use.

butter, sugar, eggs, flour, flour, salt, active dry yeast, water, beer flat, olive oil, egg

Taken from www.yummly.com/recipe/Sponge-Cakes-1671335 (may not work)