Ingredients
Dry Ingredients
- 80 g all-purpose flour (plain flour)
- 1/4 tsp baking powder
- 1 pinch salt
- 12 g corn flour (corn starch)
Eggs & Meringue
- 5 eggs (divided, 50-55g each)
- 1/8 tsp cream of tartar
- 14 g vanilla extract
- 90 g caster sugar (superfine sugar)
- 25 g unsalted butter (melted and cooled)
Filling & Decoration
- 250 g raspberry jam
- Powdered sugar to dust
- 200 g mascarpone (cold)
- 200 g heavy cream (cold)
- 14 g vanilla bean paste or vanilla extract
Instructions
- Preheat the Oven: Set your oven to 180°C / 355°F (fan off) or 160°C / 320°F (fan on). Line two large baking sheets with baking paper and dust generously with powdered sugar to prevent sticking.
- Combine Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, salt, and corn flour until fully combined. Set aside.
- Make Meringue: In a very clean bowl, add the egg whites, cream of tartar, and vanilla extract. Using an electric mixer on medium speed, whip until soft peaks form. Gradually add the caster sugar one teaspoon at a time while increasing speed to high. Continue whipping for 1-2 minutes until stiff, glossy peaks form.
- Add Egg Yolks and Butter: In a separate bowl, gently mix the egg yolks with melted butter. Carefully fold this mixture into the meringue using a spatula to maintain the airy texture.
- Incorporate Dry Ingredients: Sift the dry mixture into the batter and fold gently with a spatula to avoid deflating the meringue. Scrape the bottom to ensure no dry ingredients remain visible.
- Scoop Batter onto Baking Sheets: Use two large spoons or a 2-tablespoon ice cream scoop to place rounds of batter about 2 inches apart on the prepared trays. Gently spread each scoop into a round shape but do not over-spread, as the batter will naturally flatten during baking.
- Bake the Sponge Kisses: Place trays in the middle rack of the oven and bake for 3 1/2 minutes. Rotate the trays and bake for another 3 1/2 minutes. They are done when lightly golden and spring back to the touch. Allow to completely cool on the trays before removing.
- Prepare the Mascarpone: Transfer cold mascarpone into a large glass or metal bowl and stir with a spatula to break up any firmness.
- Make Chantilly Cream: Add the cold heavy cream and vanilla bean paste or extract to the mascarpone. Whip on medium-high speed with an electric mixer or stand mixer until stiff peaks form, about 3-4 minutes. Ensure the cream remains smooth and stiff without separating.
- Assemble the Sponge Kisses: Spread raspberry jam on one or both sponge cakes, then add a generous dollop of Chantilly cream. Sandwich with another sponge kiss and dust the top with powdered sugar for an elegant finish.
Notes
- Use a very clean bowl and beaters free of any grease to achieve the best meringue volume.
- Keep mascarpone and heavy cream cold for optimal whipping results.
- If the whipped cream looks separated or grainy, it has started to turn into butter—stop whipping immediately.
- Be gentle when folding ingredients to maintain the light, airy texture of the batter.
- You can substitute raspberry jam with any other fruit jam of your choice.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
