This Sponge Kiss recipe is less complicated version of my Sponge Kisses recipe which is more difficult in its method. I would advise you to try this one first as it is simple to make and the ingredients are readily available in most kitchens. No need to go out for a special shop, this is something you could whip up on the weekend. Go ahead, try it and Enjoy!
½ cup caster sugar
1 cup self-raising flour
1 teaspoon vanilla essence
Raspberry or Strawberry jam
1 ½ cups thick double cream, slightly whipped
- Preheat oven to 180ºC. Beat eggs and sugar in an electric mixer for 5 minutes or until light and creamy. Sift flour over the top of sugar mixture, add vanilla essence and fold.
- Line 3 baking trays with non-stick baking paper. Drop 24 small mounds (around 1/3 cup each) of the mixture on to the trays. Bake for 7-10 minutes or until puffed and golden.
- Allow cakes to cool on the trays. When cool, spread half the cakes with jam and cream. Sandwich with the remaining plain cakes and serve.
Use double cream (45-55% butterfat content) not thickened cream.
Dust lightly with icing sugar over the tops of the sponge kisses.
Sunday Magazine Page 33
Recipe submitted by Donna Hay