Makes 12

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!


4 eggs
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

Please follow and like us:
Visit Us