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.