Light, delicate, easy and so delicious; these little mini sponge cakes are perfect for pretty afternoon teas or anytime you want something easy and yummy to share.
Ingredients:
SERVES 4-6
Prep time 10 mins|Cook time 10 mins
- 3 eggs, separated
- 3⁄4 cup (165g) caster sugar
- 3⁄4 cup (105g) self-raising flour
- 1⁄4 cup (35g) cornflour
- 1⁄2 cup (125mls) pouring cream
- 1 bottle of Barker’s Luscious Strawberry Sauce
Method:
- Preheat oven to 200°C and line twos baking tray with greaseproof paper.
- Beat the egg whites until stiff peaks form. Add the sugar, a tablespoon at a time and continue beating until you have a thick meringue-consistency.
- Add the yolks, one at a time, and beat for another few minutes. Sift in flour and cornflour and fold gently together.
- Using an ice cream scoop or tablespoons (depending on how big you want your sponge kisses to be!), drop spoonfuls of the mixture onto the trays, leaving a few centimetres between each one as they will spread.
- Cook for 5-8 minutes or until pale golden in colour. Transfer your little cakes to a wire cooling rack.
- While the cakes are cooling, whisk the cream until heavy and thick. To serve, sandwich the cakes with cream then Barker’s Luscious Strawberry Sauce.
- The cakes will last for a couple of days, unfi lled, in an airtight container.
Recipe via Sophie Hansen @locallovely