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, youโll think youโre 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 youโre entertaining guests or craving something sweet, Sponge Kisses are the perfect treat to whip up in no time!
While Iโve got you here, if youโre looking for more delicious recipes to make for a fancy morning tea give these delightful Lemon Bars a go, these French Macarons or these Chocolate Eclairs!
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 theyโre made using really basic ingredients.
- Perfect for any occasion! – I like making these when someone is visiting and theyโre perfect for taking to someoneโs 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 โ just scroll down to the bottom, or click the โJump to Recipeโ button at the top of this post.
Self-raising flour – also known as โself-rising flourโ, this is all-purpose flour (plain flour) mixed with baking powder. If you canโt 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 theyโre 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.
Chantilly Cream – I have the full recipe in the recipe card below but if you want to learn more about making it and all my tips and tricks, grab them here!
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 6 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 wonโt 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 itโs 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. Theyโre 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 theyโll be softer.
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Sponge Kisses
Serves 9
Ingredients
Sponge Kisses
- 50 g self-raising flour, see notes
- 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 (see notes)
- 40 g powdered sugar, sifted (see notes)
- 1 tbsp vanilla bean paste or vanilla extract, see notes
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 corn flour 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 donโt 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. If you'd prefer a flatter shape, gently spread each batter round with the back of a spoon before baking.
- Bake – Bake in the middle rack for 3 1/2 minutes, then turn around and bake for another 2 1/2 minutes. Theyโll be done when theyโre 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 youโre looking for is a smooth but stiff whipped cream, not one that looks split. If it looks split or separated, congratulations, youโre 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.
17 comments
mouth waveringly delicious and light! N x
Is the timing off on the baking time? I kept it in the oven much much longer than 4 mins and it wasnโt browning at all. Also they came out extremely sticky? Or did I do something wrong? Otherwise, they are extremely delicious!! Especially with the cream!
Check your oven! It might not be the proper temp. Also, did you use a fan-forced oven? If not, then they need to be baked at a higher temp than listed.
As I am making this, I cannot find where to add the melted butter? Am I overlooking this?
Hi Becky! It’s in step 4. You add it in last. Hope that helps! N x
Very fun and delish! Love the mascarpone and raspberry combo
Thanks! N x
Had the same issue with cooking times – took way longer to bake and hardly browned. Using a fan forced oven at the correct temp. Also noticed the butter is not included in the method of the recipe – had to find that by scrolling up in the recipe in the blog post.
Hi Elise, have gone in and added the butter to the method. Sorry about that. However, baking times are correct. I’ve made this multiple times. If i was having the issue you had, I would check your oven temperature is accurate ๐
I also let mine stay in the oven for an extra ~6 minutes longer and they were done but still quite blonde (using non-fan-forced at correct temp). I also think I dusted the tray too liberally with icing sugar – the bottoms had a crackly sugar base.
Hi Em! How were they in the centre?
Hope you guys love these! N x
Hope you guys love these! They melt in your mouth! N x
Hi Nick , can I use oil instead of butter? My doctor said I shouldn’t eat butter
Hi Jimmy! Hmm, I haven’t tested the recipe with just oil. The butter adds a richness to the flavor of the cakes but it also helps provide a bit of stability. Ad room temperature butter firms up which helps give these cakes structural integrity. Oil doesn’t do that. That doesn’t mean the recipe wouldn’t work. I would give it a go and see how it goes. If you do try it with oil, come back and let me know how it went! N x
These are a super fun, quaint, and delicious treat! Mine came together just fine, baked in the correct amount of time, etc. I would say to spread out the batter on your pans a bit, as mine were very up-tight and tall instead of spread out and slightly flattened. I just used a spoon to spread them into a thinner round shape before baking. I did make a mistake in that I made these the night before and stored them on the counter in a covered airtight container. In the morning they were super sticky and soggy and gross! I ended up salvaging them by giving them a big dusting of powdered sugar, but they definitely were not as good as they were the night before. I also realized I didn’t have marscapone, so I just whipped up cream with a bit of powdered sugar and 1 tbsp of sour cream – it was delish! I’ll probably be making these again… but always the day of!
Hi Adelaide! Glad you enjoyed making the Sponge Kisses! Great tip on spreading the batter out a bitโhelps with that perfect shape! Sorry to hear about the next-day sogginess. These are definitely best eaten fresh. Love your improvisation with the whipped cream and sour cream comboโit sounds delicious! And yes, always make them the day of for the best texture. Thanks for sharing your experience! N x