Sponge Kisses
These delightful Sponge Kisses are a beloved Aussie classic that brings a smile to anyones face! Delicate discs of sponge cake so soft, you’ll think you’re biting into a fluffy cloud. Sandwiched between those spongey layers is a creamy dreamy filling made of Chantilly cream and sweet raspberry jam. The top is sprinkled with a light dusting of powdered sugar.
The best part? These Sponge Kisses are super easy to whip up! Whether you’re entertaining guests or craving something sweet, Sponge Kisses are the perfect treat to whip up in no time!
WHAT ARE SPONGE KISSES?
Sponge kisses are a delightfully light dessert make of two small sponge cake discs that are sandwiched together with cream and jam.
Delicate and fluffy texture – the sponge cake is so incredibly light and easy to whip up!
Fill it with anything! – I like filling mine with Chantilly Cream and jam, but you can fill yours with chocolate, Nutella or just jam!
Easy to make – and they take literally 5 minutes to bake! Plus they’re made using really basic ingredients.
Perfect for any occasion! – I like making these when someone is visiting and they’re perfect for taking to someone’s house!
TIPS AND TRICKS FOR RECIPE SUCCESS!
Make sure you whip your egg whites to soft peaks! Otherwise, your mixture will be over whipped and your sponge cakes won’t spread.
Mix gently when folding through egg yolks, dry ingredients and butter.
Let your butter cool slightly before adding to the batter. I melt my butter before I do anything!
This batter cannot be made in advance. It must be used as soon as it’s made.
Bake in the middle rack of your oven for even baking.
These are softer the next day if they can last that long!
FREQUENTLY ASKED QUESTIONS ABOUT SPONGE KISSES
Can I make them in advance?
Yes! Make these up to 24 hours in advance. You can store the sponge kisses on an even layer in an airtight container and fill the next day or fill them and store them in the fridge. They’re even softer the next day!
Can I use other fillings?
Yes! Nutella, Chantilly Cream, Frosting, Ganache, Jam. Pretty much anything you like!
Why are my sponge kisses hard and dry?
Overbaking! Your oven temp is either too high or you baked them for too long. Fill them with jam and cream and store in the fridge. Serve them the next day and they’ll be softer.
Ingredients
Sponge Kisses
- 50 g self-raising flour,
- 10 g corn flour/corn starch
- 3 large eggs, seperated (55g each)
- 70 g caster sugar
- 20 g unsalted butter, melted and cooled
- 250 g raspberry jam, for filling
- Powdered sugar to dust
Chantilly Cream
- 180 g mascarpone, cold
- 250 g heavy cream, cold
- 40 g powdered sugar, sifted
- 1 tbsp vanilla bean paste or vanilla extract,
INSTRUCTIONS
Sponge Kisses
Preheat a fan-forced oven to 160C / 320F (180C / 355F for no fan). Line two large baking sheets with baking paper and dust generously with powdered sugar. Set aside.
Combine dry ingredients – Sift your flour and baking powder together in a medium bowl. Use a whisk to combine. Set aside.
Make meringue – To a separate, and very clean bow (see notes) add your egg whites and whip on medium speed using an electric hand mixer. Once you reach soft peaks, add the sugar 1 tsp at a time, while the mix is on high speed. Once all the sugar has been added continue whipping for 1-2 minutes until you reach stiff glossy peaks.
Add remaining ingredients – Add the egg yolks and gently fold through using a hand whisk. Once combined, sift in the dry ingredients and use a spatula to gently fold through so you don’t deflate your mixture. Fold gently and take care to scrape from the bottom which is where all the dry ingredients like to hide. Once mixed, add the butter and carefully fold through, again, making sure to scrape from the bottom. Once you can see no dry ingredients or butter, the batter is ready!
Scoop out rounds of batter – Use two large spoons or an ice cream scoop about 1 tbsp in capacity to scoop rounds of batter onto your baking tray spacing them out about 2 inches apart as they will spread.
Bake – Bake in the middle rack for 3 1/2 minutes, then turn around and bake for another 2 1/2 minutes. They’ll be done when they’re lightly golden in color. Allow to cool completely.
Chantilly Cream
Prepare mascarpone cheese – Add the mascarpone to a large mixing bowl (glass or metal) and use a spatula to stir and break up as some brands can be firmer than others.
Whip remaining ingredients – Add the remaining ingredients to the bowl and use an electric hand mixer fitted with beaters or a stand mixer fitted with a whisk attachment to whip on medium high speed until you reach stiff peaks. This usually takes about 3 – 4 minutes to achieve. What you’re looking for is a smooth but stiff whipped cream, not one that looks split. If it looks split or separated, congratulations, you’re on your way to making butter!
To Assemble!
Assemble your cakes by spreading jam on one or both sides, then add a dollop of cream, sandwich it with another cake and dust with icing sugar.
NOTES
Self-raising flour – also known as ‘self-rising flour’, this is all-purpose flour (plain flour) mixed with baking powder. If you can’t find self-raising flour, you can whisk 1 cup (150g) of all-purpose flour with 2 tsp of baking powder in a bowl. Sift it once, and you have a cup of self-rising flour!
How to clean your mixing bowl for meringue – add 1 tsp of white vinegar to your bowl and wipe using a paper towel until the bowl is dry.
Cream – make sure you use cream labelled heavy cream for this recipe. Whipping cream will work but won’t be as stiff as heavy cream. Low fat cream will not work.
Powdered sugar – I don’t like my cream too sweet, but if you like yours on the sweeter side you can use up to 1/2 cup. Make sure you sift it!
Mascarpone – is an Italian cheese that is similar in flavor to sour cream, but more creamy and less sour. Opt in for a better brand one as they tend to be thicker and make sure it’s cold straight out of the fridge!
Vanilla –I would advise against using it for whipped creams (yes, even stabilized ones like this one) or meringues as it can muck around with the air whipped in the mixtures. Instead use a syrup based vanilla extract. I find vanilla bean paste is best.
