Sponge Kisses

Why You’ll Love This Recipe

• Delicate and Fluffy Texture: The sponge cake is incredibly light, offering a melt-in-your-mouth experience.
• Versatile Fillings: While traditionally filled with Chantilly cream and raspberry jam, you can experiment with chocolate, Nutella, or other jams to suit your taste.
• Quick and Easy: With a baking time of just five minutes, these treats come together swiftly using basic ingredients.
• Perfect for Any Occasion: Ideal for entertaining guests or as a delightful homemade gift.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Sponge Kisses:

• Self-raising flour
• Corn flour (cornstarch)
• Large eggs, separated
• Caster sugar (superfine sugar)
• Unsalted butter, melted and cooled
• Raspberry jam
• Powdered sugar (icing sugar), for dusting

For the Chantilly Cream:

• Mascarpone cheese, cold
• Heavy cream, cold
• Powdered sugar, sifted
• Vanilla bean paste or vanilla extract

Directions

1. Prepare the Baking Sheets:

   • Preheat your oven to 160°C (320°F) for a fan-forced oven or 180°C (355°F) for a conventional oven.
   • Line two large baking sheets with baking paper and dust generously with powdered sugar. Set aside.

2. Sift Dry Ingredients:

   • In a medium bowl, sift together the self-raising flour and corn flour. Use a whisk to combine and set aside.

3. Whip Egg Whites:

   • In a clean mixing bowl, beat the egg whites until soft peaks form.
   • Gradually add the caster sugar, one tablespoon at a time, continuing to beat until the mixture is thick and glossy.

4. Incorporate Egg Yolks:

   • Add the egg yolks to the meringue mixture and gently fold until just combined.

5. Combine with Dry Ingredients:

   • Gently fold the sifted dry ingredients into the egg mixture until just combined.

6. Add Melted Butter:

   • Pour the melted and cooled butter into the batter and fold gently to incorporate.

7. Pipe the Batter:

   • Using a piping bag fitted with a round tip or a spoon, pipe or drop tablespoon-sized rounds of batter onto the prepared baking sheets, spacing them about 2 inches apart.

8. Bake:

   • Bake in the preheated oven for approximately 6 minutes, turning the trays halfway through, until the sponge discs are lightly golden and spring back when touched.
   • Remove from the oven and allow to cool completely on the baking sheets.

9. Prepare the Chantilly Cream:

   • In a mixing bowl, combine the cold mascarpone cheese, cold heavy cream, sifted powdered sugar, and vanilla.
   • Whip the mixture until stiff peaks form, being careful not to overbeat.

10. Assemble the Sponge Kisses:

    • Once the sponge discs have cooled, spread a small amount of raspberry jam on the flat side of half of the discs.
    • Pipe or spoon a dollop of Chantilly cream over the jam.
    • Top with the remaining sponge discs to create sandwiches.
    • Dust the assembled Sponge Kisses with powdered sugar before serving.

Servings and Timing

• Servings: This recipe yields approximately 9 Sponge Kisses.
• Preparation Time: 10 minutes
• Cooking Time: 10 minutes
• Total Time: 30 minutes

Variations

• Alternative Fillings: Experiment with different fillings such as Nutella, lemon curd, or flavored buttercreams to suit your preferences.
• Flavor the Sponge: Add a teaspoon of lemon or orange zest to the batter for a citrusy twist.
• Chocolate Coating: Dip half of each assembled Sponge Kiss in melted chocolate and allow to set for an indulgent variation.

Storage/Reheating

• Storage: Unfilled sponge discs can be stored in an airtight container at room temperature for up to 2 days.
• Filled Sponge Kisses: Once filled, store in an airtight container in the refrigerator for up to 24 hours. They are even softer the next day.
• Freezing: It’s not recommended to freeze filled Sponge Kisses, as the cream may not retain its texture upon thawing. However, unfilled sponge discs can be frozen in an airtight container for up to 1 month. Thaw at room temperature before filling.

FAQs

1. Can I make Sponge Kisses in advance?

Yes, you can prepare the sponge discs up to 2 days in advance and store them in an airtight container at room temperature. Fill them with cream and jam on the day of serving.

2. What is Chantilly cream?

Chantilly cream is a sweetened whipped cream,

Sponge Kisses

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Sponge Kisses are a beloved Australian classic, featuring delicate sponge cake discs sandwiched with fluffy Chantilly cream and sweet raspberry jam. These light, airy treats melt in your mouth and are perfect for afternoon tea, special occasions, or as a homemade gift.

• Author: Ava
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 9 Sponge Kisses
• Category: Dessert
• Method: Baking
• Cuisine: Australian
• Diet: Vegetarian

Ingredients

For the Sponge Kisses:

• ½ cup (75g) self-raising flour
• ½ cup (75g) corn flour (cornstarch)
• 3 large eggs, separated
• ½ cup (110g) caster sugar (superfine sugar)
• 2 tbsp unsalted butter, melted and cooled
• ½ cup raspberry jam
• Powdered sugar (icing sugar), for dusting

For the Chantilly Cream:

• ½ cup (125g) mascarpone cheese, cold
• ½ cup (125ml) heavy cream, cold
• 2 tbsp powdered sugar, sifted
• 1 tsp vanilla bean paste or vanilla extract

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Instructions

Prepare the Baking Sheets:

1. Preheat oven to 160°C (320°F) fan-forced or 180°C (355°F) conventional.
2. Line two large baking sheets with parchment paper and dust with powdered sugar.

2. Sift Dry Ingredients:

1. In a medium bowl, sift together self-raising flour and corn flour.
2. Whisk to combine and set aside.

3. Whip Egg Whites:

1. In a clean mixing bowl, beat egg whites until soft peaks form.
2. Gradually add caster sugar, one tablespoon at a time, beating until thick and glossy.

4. Incorporate Egg Yolks:

1. Gently fold egg yolks into the meringue mixture until just combined.

5. Combine with Dry Ingredients:

1. Fold the sifted dry ingredients into the egg mixture using a gentle folding motion.

6. Add Melted Butter:

1. Pour the melted and cooled butter into the batter and fold gently until incorporated.

7. Pipe the Batter:

1. Fill a piping bag with a round tip or use a spoon to drop tablespoon-sized rounds onto prepared trays, spacing them 2 inches apart.

8. Bake:

1. Bake for 6 minutes, rotating trays halfway, until sponge discs are lightly golden and spring back when touched.
2. Cool completely on baking sheets.

9. Prepare the Chantilly Cream:

1. In a bowl, whisk together cold mascarpone cheese, heavy cream, sifted powdered sugar, and vanilla until stiff peaks form.

10. Assemble the Sponge Kisses:

1. Spread raspberry jam on the flat side of half of the sponge discs.
2. Pipe or spoon Chantilly cream over the jam.
3. Top with the remaining sponge discs to create sandwiches.
4. Dust with powdered sugar before serving.

Notes

• Alternative Fillings: Swap raspberry jam for Nutella, lemon curd, or buttercream.
• Citrus Flavor: Add 1 tsp lemon or orange zest to the sponge batter.
• Chocolate Coating: Dip half of each sandwich in melted chocolate for an indulgent twist