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!
Ingredients
Sponge Kisses
- 50 g self-raising flour see notes
- 10 g corn flour corn starch
- 3 eggs divided (55g each)
- 70 g caster sugar superfine sugar
- 20 g unsalted butter melted and cooled
- 250 g raspberry jam
- Powdered sugar to dust
Chantilly Cream
- 180 g mascarpone cold (see notes)
- 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 your oven to 180C / 355F (fan off), 160C / 320F (fan on). 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 you can see no dry ingredients 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 3 1/2 minutes. They’ll be done when they’re lightly golden in color and spring back when lightly touched. Allow to cool on the baking trays before taking off.
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 an approximate and is based on per sponge sandwich. This recipe makes 12
A note on measurements – This recipe uses weight measurements for the most accurate results. Cup measurements can vary depending on where you are, which affects the precision needed for a recipe like this. Here is where you can learn more about how to measure ingredients using digital kitchen scales.
Nutrition
Calories:404kcal | Carbohydrates: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
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