Sponge Kisses

'Sponge Kisses' also know as 'Powder Puffs' are light, delicate, small sponge like rounds sandwiched together with jam and cream. I have tried both the original and chocolate versions of this recipe, both with equally delicious results. Sponge Kisses are a perfect treat for afternoon teas.

Sponge Kisses - 'The Cooks Companion 2' by Stephanie Alexander

(makes 10 -12 pairs)

75g Plain flour

75g Corn flour

3/4 teaspoon cream tartar

1/2 teaspoon bicarbonate soda

3 eggs (separated)

3/4 cup Caster sugar

Whipped Cream

Jam

Icing sugar (for dusting)

Heat oven to 210deg for fan forced or 200deg for conventional. Sift dry ingredients 3 times. Beat egg whites until soft peaks, gradually beat in sugar until mix forms a glossy stiff meringue. Add yolks one at a time. Sift dry ingredients over mixture, then fold in very gently and thoroughly (DO NOT STIR MIXTURE AT THIS POINT). Mixture should be firm when spooned onto trays and should not settle or run.

Quickly spoon onto 4 lined trays heaped teaspoons of mixture well apart. Cook for 5-7mins. or until sponge in colour. Allow to rest on trays for 1 min. then use a spatula to transfer onto a wire rack to cool completely. When cooled it is very important to store sponges in an airtight container for at least 3hrs.

Sandwich together with jam (i use raspberry) and cream then dust tops with icing sugar. Make sure you leave filled sponge kisses to sit for about 30mins. before serving to allow sponge to soften. The longer you leave them the softer they become (sponges will be complete soft after about 2hrs).

Note - Alternatively you could sandwich together with lemon curd and whipped cream.

Chocolate Version (as pictured)

Replace 25g of corn flour with 2 tablespoons of sifted cocoa. Sandwich together with sour cherry jam and whipped cream or chocolate cream.