Sponge Kisses with Cream

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Recipe and Imagery by Sophie Hansen (@locallovely)

Light, delicate, easy and so delicious; these little mini sponge kisses with cream are perfect for pretty Spring afternoon teas or anytime you want something easy and yummy to share.

SERVES 4 – 6
Prep time 10 mins
Cook time 10 mins

Tip: The cakes will last for a couple of days, unfilled, in an airtight container.

INGREDIENTS

  • 3 eggs, separated
  • 3/4 cup (165g) caster sugar
  • 3/4 cup (105g) self-raising fl our
  • 1/4 cup (35g) cornfl our
  • 1/2 cup (125mls) pouring cream
  • 1 bottle of Barker’s Luscious Strawberry Sauce

METHOD

  1. Preheat oven to 200°C and line twos baking tray with grease-proof paper.
  2. Beat the egg whites until stiff peaks form.
  3. Add the sugar, a tablespoon at a time and continue beating until you have a thick meringue-consistency.
  4. Add the yolks, one at a time, and beat for another few minutes. Sift in flour and cornflour and fold gently together.
  5. Using an ice cream scoop or tablespoons (depending on how big you want your sponge kisses to be!), drop spoonfuls of the mixture onto the trays, leaving a few centimetres between each one as they will spread.
  6. Cook for 5-8 minutes or until pale golden in colour. Transfer your little cakes to a wire cooling rack.
  7. While the cakes are cooling, whisk the cream until heavy and thick. To serve, sandwich the cakes with cream then Barker’s Luscious Strawberry Sauce.
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