With Father’s Day imminent here in Australia, I thought I’d make one of my own Dad’s favourites for this month’s Cook Club – Mum’s Sponge Kisses. Now, mine didn’t turn out quite as soft and fluffy as Mum’s (what IS that phenomenon that makes your mother’s cooking better than anything, ever?) and they did collapse a little as they cooled…but hey, it was my first go and my family still gobbled them up, so I’m going to take small successes where I can.
Sponge Kisses are basically two small rounds of sponge cake sandwiched together with jam (any flavour. You pick) and whipped cream, then dusted with icing sugar. Kind of an old-fashioned treat, I guess. They’re quick, easy and make minimal mess in the kitchen.
WHAT YOU NEED:
1/2 cup plain flour
1/2 cup corn flour
1 teaspoon baking powder
3 eggs, separated
3/4 cup caster sugar
Whipped cream and jam to fill
Icing sugar to dust
Pre heat oven to 200c, line oven trays with baking paper
With your electric mixer, whip egg whites until they have stiff peaks. Gradually add caster sugar, then egg yolks one at a time.
In a separate bowl, sift plain and corn flours together, along with the baking powder. Gently fold this mix through the egg mix.
Cooking in batches, spoon heaped teaspoons of mix onto lined trays allowing room for them to spread. They only take 4-5 minutes, or until you notice them beginning to change colour. Remove carefully using a spatula – they’ll still be very soft – and place on a rack to cool.
Sandwich together using jam and whipped cream (or just cream if you prefer). Some people like to add the Kisses to the fridge at this stage for a couple of hours to soften up. Personally, I prefer to serve immediately after adding the filling, with a generous dusting of icing sugar. If needed, you can store the unfilled Kisses in a sealed container until serving time.
Next time, I might try tweaking the recipe a little by adding a touch more plain flour and baking powder.