Re: Sponge kisses !
1/3 cup sieved flour
1/3 cup caster sugar
3 eggs - separated
200ml double cream
jam of your choice
icing sugar to dredge
a little vanilla extract to put into the cream (optional)
Preheat oven to 180c and line a baking tray with baking paper. Dust with icing sugar generously.
Separate the eggs, empty the whites into a clean bowl, and using a mixer (or by hand if you are brave), whip the whites for 30 seconds to break the whites before very slowly adding the caster sugar bit by bit. You want to see a white shiny and glossy finish, just like meringue.
Add the egg yolks until combined. Not a second more.
Sieve enough flour over the egg mixture to cover it and gently fold in avoiding letting too much air escape. Use up the rest of the flour until all folded in.
Scoop about a tablespoon of the mixture onto your baking tray taking note that the cakes will spread. If you want them perfectly round, a small ice cream scoop is ideal.
Bake for 7/8 minutes. remove from oven onto a wire rack to cool.
When cool, spread your jam on one or both sides, a dollop of whipped cream, other lid on, dust with sieved icing sugar and yum!