To be honest, I thought Sponge Kisses were going to be a headache to make. I’m so happy I was wrong, this little treat is so adorable! Making homemade lemon curd was easier than I thought it would be, whipping cream takes like 5 minutes and the cakes probably take in total 15 minutes. I will say though making lemon curd the night before is ideal. Lemon curd has to be given time to cool before you add it to a Sponge Kiss and I’m always impatient when I bake.
For the cakes:
2/3 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
pinch of salt
2/3 cup superfine sugar
For the filling:
1 cup heavy cream
confectioners’ sugar, to decorate
1| Preheat oven 400F
2| Sift cornstarch, salt, and baking powder.
3| In a large mixing bowl, whisk eggs and flour with an electric mixer. The mixture should be pale, thick and moussey. Slowly add superfine sugar.
4| Sift in dry ingredients, fold in gently until well combined.
5| Line baking sheet with parchment.
6| Drop batter by a dessertspoonful onto lined baking sheet. Bake in preheated oven for 6-8 minutes. Cakes should be risen and golden brown.
7| Allow time to cool on a wire rack.
*To finish kisses, whip the cream until softly billowing. Spread a little lemon curd on one side and cover whipped cream on another side, then sandwich the two together. Dust with confectioners’ sugar when all kisses have been filled. Make sure you leave 30 minutes between filling the kisses and serving them, as they need time to soften.
Homemade Lemon Curd:
3-4 lemons (about 3/4 cup of lemon juice)
4 eggs, plus 3 egg yolks
1 1/2 cups superfine sugar
1 cup butter
1| Add eggs, egg yolks, and sugar to mixing bowl and mix until well combined.
2| Pour eggs and sugar mixture into a large heavy-based saucepan. Add butter and lemon juice.
3| Low heat, whisking frequently. The mixture will thicken. When you have a smooth, thick curd remove from heat.
4| While hot, strain through a strainer into jars. Lemon curd will keep for a couple of weeks in the refrigerator.
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