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shropshiregirl
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24-03-2019, 06:13 PM
1

Sponge kisses !

Whipped these up earlier to go with a cup of tea later.
They are so simple to make, and only 8 minutes baking in the oven!
I believe they first originated in Scotland. Three cheers for the Scots.

Do have a go, I promise you they are delicious.



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24-03-2019, 06:15 PM
2

Re: Sponge kisses !

Silly me, Recipe to follow asap.
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24-03-2019, 06:32 PM
3

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!

Enjoy!
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24-03-2019, 06:52 PM
4

Re: Sponge kisses !

Oh heck, they look and sound delicious.
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24-03-2019, 06:58 PM
5

Re: Sponge kisses !

They look lovely.
Any for me?
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25-03-2019, 08:52 AM
6

Re: Sponge kisses !

Originally Posted by shropshiregirl ->
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 220C 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!

Enjoy!

Oh strewth no, - too much faffing about, just send the finished articles !!!
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Julie1962
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25-03-2019, 10:35 AM
7

Re: Sponge kisses !

They look lovely, will have to try them next bake. Already done today's viennese whirls and trying not to test them
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25-03-2019, 07:42 PM
8

Re: Sponge kisses !

Oh Shropshiregirl, I am sure that you are trying to get me fat, what with your Ice cream (which I am now addicted to) and now these, which I will of course have to cook and try, as they look so yummy.
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26-03-2019, 02:25 PM
9

Re: Sponge kisses !

LOL, Sorry Ragdoll, I would hate to think I am tempting you too much.

Just a footnote on the above. On one recipe it says 220C. but on the recipe video that I fowarded here, it recommended 180C. Mine were delicious but not white as they advised. So made another quick batch this morning using the oven at 180C and to be honest, they came out much lighter, whiter and fluffier. So I would definitely recommend 180C for 8 minutes.
I will contact lovely Meg to see if she would kindly change it here on the recipe page.

xxx
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26-03-2019, 02:52 PM
10

Re: Sponge kisses !

Bless you Meg! I should really start using my fan-assisted oven. The only time I ever use it is when I am reheating or cooking pies to ensure the bottoms are never "soggy". And that was only because a kind poster on here suggested using it for just that reason. Otherwise, my fan-assisted oven must be the cleanest in Shropshire because it is never used. I am so used to my ordinary oven.
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