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.


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


  • 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