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
