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!
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.
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.
- 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 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
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
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 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. 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. 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! Make sure you give your mascarpone cheese a mix before using. Some brands are soft, some are firm and can cause your Chantilly cream to go lumpy. If you don’t have mascarpone, you can substitute with a simple whipped cream mixed with a tablespoon of sour cream for a delicious alternative.
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 are best eaten the day they are made. If storing overnight, place them in the fridge in an airtight container to avoid them becoming sticky or soggy. Dust with extra powdered sugar if needed before serving.
Nutrition – is based on per sponge sandwich. This recipe makes 12
A note on measurements – this recipe is offered in weight measurements. This is in an effort to offer the most accurate way to get the best results. Cup measurements simply aren’t accurate enough for a recipe that needs precision and cup sizes differ depending on where you are in the world. Here is where you can learn more about how to measure ingredients using digital kitchen scales!
Nutrition
Calories : 404kcal
Carbonhydrates: 32g
Protein: 5g
Fat: 26g
Saturated Fat: 16g
Polyunsaturated Fat: 1g
Monounsaturated Fat : 4g
Trans Fat : 0.1g
Cholesterol: 119mg
Sodium: 54mg
Potassium : 89mg
Fiber: 1g
Sugar : 21g
Vitamin A: 932IU
Vitamin C: 3mg
Calcium: 75mg
Iron: 0.5mg
Nutrition Disclosure
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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 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!
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 🙂
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 bit—helps 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 combo—it sounds delicious! And yes, always make them the day of for the best texture. Thanks for sharing your experience! N x