Strawberries and cream sponge kisses
Strawberries and cream sponge kisses
Subscribe to Sainsbury's magazineStrawberries and cream - what a team! These classic flavours taste better together in one of our delightful strawberry and cream sponge kisses
Ingredients
For the sponge kisses
- 2 medium eggs
- 100g caster sugar
- ½ tsp vanilla bean paste or extract
- 75g plain flour
- 25g cornflour
- ¼ tsp baking powder
- 20g unsalted butter, melted and slightly cooled
For the filling
- 300ml double cream
- 2 tsp icing sugar, plus extra for dusting
- grated zest of ½ lemon
- ½ tsp vanilla bean paste or extract
- 250g strawberries, hulled and sliced
Step by step
Best eaten on the day of baking. Assemble up to an hour before serving.
Preheat the oven to 180°C, fan 160°C, gas 4 and line 2 baking sheets with baking paper.
Whisk the eggs with the sugar and vanilla until the mixture is pale, at least doubled in volume and leaves a trail for a second or two when the whisk is lifted from the bowl. This is easiest using either a freestanding mixer or an electric hand whisk.
Sift the flour, cornflour, baking powder and a pinch of salt over the egg mixture and lightly fold in, using a large metal spoon. Pour the melted butter around the inside edge of the bowl and fold in until combined, trying not to knock too much air out of the mixture.
- Using a teaspoon, drop heaped spoonfuls of batter onto the baking sheets in neat circles, leaving space for each to spread slightly. You will make about 20 dollops. Bake in the middle of the oven for 10-11 minutes until pale golden. Remove from the oven and leave to cool on the trays.
Whisk the cream with the icing sugar, lemon zest and vanilla until it forms soft peaks.
Turn all of the sponges over so they are flat side up. Spread each with a heaped teaspoon of whipped cream and top half with a few strawberry slices. Sandwich together and dust the tops with icing sugar to serve.
