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!
Ingredients You Need To Make Sponge Kisses
Note: the whole recipe, including the ingredient quantities, can be found at the bottom of this page – just scroll down to the bottom, or click the ‘Jump to Recipe’ button at the top of this post.Jump to Recipe
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!
Corn starch – also known as corn flour.
Eggs – I used large eggs. Make sure they’re room temperature!
Caster Sugar – also known as superfine sugar.
Unsalted butter – make sure you let it cool slightly before using.
Raspberry Jam – Opt in for a good quality jam. You could use strawberry jam too!
Powdered Sugar – also known as icing sugar.
Sponge Kisses – A Step-By-Step Guide.
- Sift the dry ingredients
- Mix in a bowl and set aside.
- Whip egg whites to soft peaks and add sugar 1 tbsp at a time.
- Add egg yolks and gently fold through.
- Add the dry ingredients.
- Fold through.
- Add melted butter.
- Fold through.
- Dust your baking sheet with powdered sugar.
- Scoop 18 rounds (1tbsp each).
- Spread very slightly.
- Bake for 4 minutes turning the tray around halfway. Once baked, allow to cool.
- Spread jam on half the cakes.
- Pipe Chantilly Cream.
- Sandwich and dust with powdered sugar.
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?
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.
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- 1/3 cup (50 g) self-raising flour (see notes)
- 2 tsp corn flour/corn starch
- 3 eggs separated
- 1/3 cup (70 g) caster sugar
- 2 tbsp (20 g) unsalted butter melted and cooled
- 1 cup (250 g) raspberry jam
- Powdered sugar to dust
- 1 cup (250 ml) heavy cream cold (see notes)
- 1/4 cup (40 g) powdered sugar sifted, (see notes)
- 1 tbsp vanilla extract or vanilla bean paste (see notes)
- 1 cup (250 g) mascarpone cold
- Preheat a fan-forced oven to 160C / 320F. Line two large baking sheets with baking paper and dust generously with powdered sugar. Set aside.
- Sift your flour and corn flour together in a medium bowl. Use a whisk to combine. Set aside.
- 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 the egg yolks and gently fold through using a hand whisk. Once combined, sift in the flour and use a spatula to gently fold through. You don’t want to deflate your mixture. Fold gently and take care to scrape from the bottom which is where all the flour likes to hide. Once you can see no dry ingredients drizzle the slightly cooled melted butter and fold through, again, taking care to scrape from the bottom. The batter is ready!
- 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 in the middle rack for 4 minutes, turning the tray around half way. They’ll be done when they’re lightly golden in color. Allow to cool completely.
- Chantilly Cream
- Add all the ingredients in a large mixing bowl (glass or metal, not plastic) and use an electric hand mixer fitted with beaters or a stand mixer fitted with a whisk attachment to whip 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!
- 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.