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Sponge Kisses

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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.

Sponge Kisses - stacked on a plate

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!

Sponge Kisses - side by side image

While I’ve got you here, if you’re 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 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

Sponge Kisses - ingredients image

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.

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.

Sponge Kisses - steps 01

  1. Sift the dry ingredients
  2. Mix in a bowl and set aside.
  3. Whip egg whites to soft peaks and add sugar 1 tbsp at a time.
  4. Add egg yolks and gently fold through.

Sponge Kisses - steps 02

  1. Add the dry ingredients.
  2. Fold through.
  3. Add melted butter.
  4. Fold through.

Sponge Kisses - steps 03

  1. Dust your baking sheet with powdered sugar.
  2. Scoop 18 rounds (1tbsp each).
  3. Spread very slightly.
  4. Bake for 4 minutes turning the tray around halfway. Once baked, allow to cool.

Sponge Kisses - steps 04

  1. Spread jam on half the cakes.
  2. Pipe Chantilly Cream.
  3. 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?

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.

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Sponge Kisses - thumbnail 01

Sponge Kisses

These delightful Sponge Kisses are a delicate sponge cake sandwich filled with fluffy Chantilly Cream and raspberry Jam. Perfectly sweet and super easy to whip up!

Serves 9

4.8 from 4 votes
Print Recipe Pin Recipe
Prep: 10 minutes
Cook: 10 minutes
Total: 30 minutes
Course: Dessert
Cuisine: Australian
Calories: 411kcal


Sponge Kisses

  • 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

Chantilly Cream

  • 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


Sponge Kisses

  • 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!

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.


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 have a great recipe for Vanilla extract here on the blog which is alcohol based. It can be used for most recipes. However, 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.
Storage - Sponge Kisses can be stored in the fridge, an airtight container for up 1-2 days.
Nutrition - is based on per sponge sandwich. This recipe makes 12
A note on measurements - all ingredients in this recipe are offered in Australian cup measurements and weight measurements. Weight measurements are created by me, in my kitchen here in Melbourne Australia. The best way to get recipe success is to measure ingredients by weight, using kitchen scales.


Calories : 411kcal
Carbonhydrates: 36g
Protein: 5g
Fat: 25g
Saturated Fat: 15g
Polyunsaturated Fat: 1g
Monounsaturated Fat : 4g
Trans Fat : 0.1g
Cholesterol: 116mg
Sodium: 55mg
Potassium : 96mg
Fiber: 1g
Sugar : 24g
Vitamin A: 896IU
Vitamin C: 3mg
Calcium: 72mg
Iron: 1mg
Nutrition Disclosure
Gave this recipe a go?Mention @thescranline or tag #thescranline!

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Nick Makrides May 23, 2023 - 8:48 am

5 stars
mouth waveringly delicious and light! N x

Jessica June 28, 2023 - 12:03 am

4 stars
Is the timing off on the baking time? I kept it in the oven much much longer than 4 mins and it wasn’t browning at all. Also they came out extremely sticky? Or did I do something wrong? Otherwise, they are extremely delicious!! Especially with the cream!

Nick Makrides July 1, 2023 - 4:57 am

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.


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