Why You’ll Love This Recipe
- Light and airy texture – The sponge is soft, fluffy, and melts in your mouth.
- Deliciously creamy filling – Mascarpone-infused Chantilly cream adds a luxurious richness.
- Perfect for any occasion – A great treat for tea parties, celebrations, or simply indulging in something sweet.
- Customizable – Experiment with different jams, fillings, or flavors to make them your own.
- Quick to bake – The sponge kisses bake in just a few minutes, making them an easy and impressive dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Sponge Kisses
- Flour
- Corn flour
- Egg whites
- Sugar
- Egg yolks
- Melted butter
- Powdered sugar (for dusting)
For the Chantilly Cream
- Mascarpone cheese
- Heavy cream
- Sugar
- Vanilla extract
For Assembly
- Jam (strawberry, raspberry, or your favorite)
- Powdered sugar (for dusting)
Directions
Prepare the Sponge Kisses
- Preheat the oven – Set a fan-forced oven to 160°C (320°F) or a conventional oven to 180°C (355°F). Line two baking sheets with baking paper and dust generously with powdered sugar.
- Mix the dry ingredients – Sift together the flour and corn flour in a medium bowl. Whisk to combine and set aside.
- Make the meringue – In a very clean bowl, whip the egg whites using an electric hand mixer on medium speed. Once soft peaks form, gradually add sugar, 1 teaspoon at a time, while mixing on high speed. Continue beating until stiff, glossy peaks form.
- Fold in the remaining ingredients – Gently fold in the egg yolks with a whisk. Then, sift in the dry ingredients and carefully fold with a spatula to avoid deflating the mixture. Lastly, fold in the melted butter, ensuring all ingredients are evenly combined.
- Scoop and bake – Using two spoons or an ice cream scoop, drop tablespoon-sized rounds of batter onto the prepared baking sheet, spacing them about 2 inches apart. If you prefer a flatter shape, gently spread the batter rounds with the back of a spoon.
- Bake – Bake on the middle rack for 3 ½ minutes, then rotate the tray and bake for another 2 ½ minutes. The cakes should be lightly golden when done. Let them cool completely.
Prepare the Chantilly Cream
- Soften the mascarpone – In a large mixing bowl, stir the mascarpone with a spatula to soften it.
- Whip the cream – Add the heavy cream, sugar, and vanilla extract to the bowl. Using an electric hand mixer or stand mixer with a whisk attachment, beat on medium-high speed until stiff peaks form (about 3-4 minutes). Be careful not to overwhip, or the cream may turn grainy.
Assemble the Sponge Kisses
- Spread the jam – Apply a thin layer of jam to one or both sponge cakes.
- Add the cream – Spoon or pipe a dollop of Chantilly cream onto one of the cakes.
- Sandwich them – Place another sponge cake on top, gently pressing them together.
- Dust with powdered sugar – Finish with a light dusting of powdered sugar for a classic touch.
Servings and Timing
- Servings: 12 sandwich cookies
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Total Time: 26 minutes
Variations
- Chocolate Sponge Kisses – Add a tablespoon of cocoa powder to the dry ingredients for a chocolate version.
- Different Fillings – Swap the jam for lemon curd, Nutella, or caramel for a twist.
- Flavored Cream – Add a splash of coffee extract, citrus zest, or a drop of almond extract to the cream for extra flavor.
- Berry Addition – Place a fresh raspberry or sliced strawberry inside for a fruity surprise.
Storage/Reheating
- Storage: Store assembled sponge kisses in an airtight container in the refrigerator for up to 2 days.
- Freezing: Freeze the sponge cakes (without filling) for up to a month, then assemble fresh when needed.
- Serving: Best served chilled or at room temperature.
FAQs
Can I make the sponge kisses in advance?
Yes! You can bake the sponge cakes a day in advance and store them in an airtight container before assembling them.
Why did my sponge kisses deflate?
Overmixing the batter or folding too aggressively can deflate the meringue, leading to flatter cakes. Handle the batter gently to maintain the airy texture.
Can I use whipped cream instead of mascarpone?
Yes! Whipped cream alone will work, but mascarpone helps stabilize the filling for a firmer consistency.
What type of jam is best for sponge kisses?
Raspberry, strawberry, or apricot jam work best, but you can use any favorite flavor.
Can I make this recipe without corn flour?
Corn flour helps create a lighter texture, but you can substitute it with extra plain flour if needed.
How do I know when the sponge kisses are done baking?
They should be lightly golden and firm to the touch but still soft. Be careful not to overbake, or they may become too crisp.
Can I add food coloring to the sponge kisses?
Yes! A few drops of gel food coloring can be added to the batter for a fun, colorful twist.
How do I prevent my cream from overwhipping?
Stop whipping once you see firm peaks forming. If the cream looks grainy, you may have overwhipped it.
Can I use margarine instead of butter?
Butter is preferred for better flavor and texture, but margarine can be used if necessary.
What’s the best way to serve sponge kisses?
Serve them chilled for a firmer filling or at room temperature for a softer texture.
Conclusion
Sponge kisses are a delightful, elegant treat that combines airy sponge cakes with a luscious Chantilly cream filling. Whether for a special occasion or just an afternoon indulgence, these little cakes are sure to impress. Try different variations and enjoy this homemade classic!
Print
Sponge Kisses
- Total Time: 26 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
These Sponge Kisses with Chantilly Cream are delicate, pillowy sponge cakes filled with mascarpone-infused whipped cream and sweet jam. Perfect for afternoon tea or special occasions, these light and airy treats melt in your mouth. Easy to customize with different flavors, they are a delightful homemade dessert ready in under 30 minutes!
Ingredients
For the Sponge Kisses
- ½ cup flour
- ¼ cup corn flour
- 3 egg whites
- ½ cup sugar
- 3 egg yolks
- 1 tbsp melted butter
- Powdered sugar (for dusting)
For the Chantilly Cream
- ½ cup mascarpone cheese
- 1 cup heavy cream
- 3 tbsp sugar
- 1 tsp vanilla extract
For Assembly
- ¼ cup jam (strawberry, raspberry, or preferred flavor)
- Powdered sugar (for dusting)
Instructions
Prepare the Sponge Kisses
- Preheat oven to 160°C (320°F) fan-forced or 180°C (355°F) conventional. Line baking trays with parchment paper and dust with powdered sugar.
- Sift flour and corn flour together; set aside.
- In a clean bowl, whip egg whites to soft peaks. Gradually add sugar while beating until glossy and stiff.
- Gently fold in egg yolks, followed by the sifted flour mixture, then fold in melted butter.
- Scoop tablespoon-sized portions onto the tray, spacing them apart.
- Bake for 3 ½ minutes, rotate tray, then bake for another 2 ½ minutes until golden. Cool completely.
Prepare the Chantilly Cream
- Soften mascarpone by stirring in a bowl.
- Add heavy cream, sugar, and vanilla, then whip until stiff peaks form.
Assemble the Sponge Kisses
- Spread jam on one side of the cakes.
- Pipe or spoon Chantilly cream onto one half and sandwich with another.
- Dust with powdered sugar and serve chilled.
Notes
- Swap jam for lemon curd or caramel for a twist.
- Store in an airtight container in the fridge for up to 2 days.
- Freeze unfilled sponge kisses for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
