Sponge Kiss

Sponge Kiss

This is a stunning recipe, you will adore these kisses, they may take some practice to perfect but they are well worth it. I look forward to making these again soon and will post the photo when I do. Meanwhile here is a photo I lifted from the net just to show you the finished product.


3 oz. plain flour
1 oz. corn flour
1 rounded teaspoon baking powder
4 oz. sugar
3 eggs
½ teaspoon vanilla essence
pinch salt


Separate the egg yolks from the whites
Beat the whites until stiff peaks form and add salt
Add sugar slowly a bit at a time
Sift flour, corn flour, and baking powder together and fold into the egg white mix
Line a tray with non stick baking paper
Put a teaspoon of the mix on the tray so that it forms a small circle
Leave room between the kisses so they can expand
Cook 12-15 minutes in the oven on top shelf at 350-375°F
Cool on a wire rack
When cooled sandwich together with cream and jam, dust the tops with icing sugar


Check out the conversion chart that we have on this site to convert measurements
The correct oven calibration is important for this recipe, check your oven temperature
Sponge Kisses should be golden not brown
Can be frozen, then thawed out and put together with jam and cream
Use left over egg yolks to make a lemon curd and use it as a filling for the kisses

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