This light as air Sponge Kisses might not win beauty contests but eating them is like biting into sweet puffs of clouds. The whipped cream and raspberry jam filling softens the sponge and magically turns them light and airy. You could say bite-sized heaven, that’s how delicious they are!
I discovered these little gems recently in a morning tea spread organised by the Engadine Lady Bowlers. One of the ladies in the group, make them for special occasions and I was very lucky to try them. The recipe has been in Barbara’s family for as long as she can remember and according to her has been handed down from generation to generation. One bite , and I was begging for the recipe.
What you need to make Sponge Kisses
As with many classic recipes of old, the Sponge Kisses only need very basic ingredients.
- Fridge and Pantry – Eggs(room temperature),Caster Sugar,Flour,Cornflour, Cream of Tartar Powder or pinch of Salt and Baking Soda
- Filling- Raspberry Jam or any other jam of your choice and thickened Cream
Easy does it…
- Beat egg whites with a pinch of salt or cream of Tartar until soft peaks. Add the caster sugar in 3 lots and beat again until firm peaks by which time the sugar crystals would have been dissolved. add the egg yolks and beat until pale and fluffy.
- Sift the flour, corn flour and baking soda together twice, the sift again into the bowl of egg and sugar mix. Use a spatula or metal spoon to fold the flour into the egg mix until just combined. Do not over mix.
- Drop spoonfuls of the batter 5cm apart into a baking paper lined tray . You can also use a small cookie scoop to do this. Bake in a preheated 200°C oven for 10 minutes or until pale golden.
- Remove the sponges into a cooling rack to cool completely.
- To assemble, sandwich two sponges with raspberry jam or any jam of your choice and some whipped cream. Cover and store in the fridge.
- Dust with Icing Sugar just before serving.
While you’re here, check out another oldie but goodie recipe for Lattice Cheesecake Slice. It’s another do ahead easy to make dessert. Also, please say hello via the comments section below, I would love to hear from you.
Sponge Kisses
20
servings30
minutes12
minutesLittle bites of Heaven filled with Raspberry Jam and Cream
Ingredients
3 Eggs, whites separated from the yolks
1/3 cup Caster Sugar
Pinch of salt or 1/2 teaspoon Cream of Tartar
2/3 cup Plain Flour
1/3 cup Corn Flour
1/2 teaspoon Baking Soda
- Filling
Raspberry Jam or any other jam of your choice
150 ml Thickened Cream,whipped
Icing Sugar for dusting
Directions
- Preheat oven to 200°C or 180°C fan forced. Line 2 baking trays with baking paper.
- Place egg whites and cream of tartar in a mixing bowl with the whisk attachment and whisk until soft peaks. Add caster sugar in three lots, whisking well after each addition. Whisk until egg whites is stiff and glossy. Then add egg yolks and whisk just until combined.
- Sift flour, cornflour and baking soda into another bowl . Sift twice, then sift into the bowl of egg mix. Carefully fold the sifted flour into the eggs until just combined.
- Use two teaspoons to scoop and drop spoonfuls of the batter 5cm apart, into the lined baking tray. Alternatively you can use a small cookie scoop to do this(easier). Bake for about 10 minutes or until pale golden.
- Remove from the oven and set aside to cool completely. Match up similar sized sponges to make a pair. Can be stored in an airtight container for a week at room temperature.
- Filling and Assembly
- Assemble sponge sandwiches about 3 hours (up to 24 hours) before serving for it to soften. Spread one sponge with jam, then add a teaspoon of whipped cream in the middle. Top with another sponge.
- Just before serving, dust generously with icing sugar.
Notes
- Makes 20-24 Sponge Kisses
