Sponge Kisses

Over christmas all the cooks in my family started writing down recipes. This was one of my childhood favourites. Be sure to fill the cakes at least 2 hours before serving so they are nice and soft. You can make them more grownup by omitting the vanilla and jam and mix 1/2 cup of raspberries and 2 tsp liqueur into the cream

Steps

Heat the oven to 200c line a baking tray with baking paper.

In a bowl double sift the flours , cream of tartar , baking soda.

Set aside.

Divide the sugar into 4 parts.

Separate the eggs and place the whites in a large bowl and beat to soft peaks.

With beaters rotating add a 1 / 4 of the sugar add beat until glossy.

Repeat with remaining sugar.

Whisk in the egg yolks one at a time.

Sift the dry ingredients one last time over the egg mix.

Fold in gently until just incorporated.

Drop heaped teaspoonful onto the baking sheets , leaving room between so they can spread.

Bake until lightly golden , 5 to 7 minutes.

Remove to a rack to cool.

Whip cream with sugar then add vanilla.

Spread half the cakes with jam and cream then top with a cake.

Set aside for 2 hours.

When ready to serve sprinkle with icing sugar.

Ingredients

flour, cornflour, cream of tartar, baking soda, eggs, caster sugar, raspberry jam, whipping cream, icing sugar, vanilla bean paste