I often think my dad secretly wanted a son and raised me accordingly. I learned how to use all the tools in his garage, followed him around while he fixed things around the house and, in turn, learned many things an average girl of my age won't know. I can proudly say that I can change my own tyres, change my own brake pads and change the oil in my car!
|Pipe the mixture in small rounds onto a tray|
|Light and puffy, straight out of the oven|
|Layer with jam|
|I used Barkers Strawberry Jam and Passionfruit Curd in my Sponge Kisses|
Sponge Kisses (Makes approximately 22)
From A Second Helping by Alexa Johnston
1/2 cups caster sugar
1/2 + 1 Tablespoon plain flour
1 teaspoon baking powder
pinch of salt
4 Tablespoon caster sugar + extra for sprinkling
1 cup cream
3-4 Tablespoon jam
Icing sugar for dusting
1. Preheat the oven to 215°C and line 2 baking trays with baking paper (this is important because you'll be sifting sugar over the sponges before they go into the oven and no one wants a melty mess!)
2. Beat the eggs until pale and add the caster sugar in 4 even lots, beating steadily until the mixture is thick and falls in ribbons when you lift the beaters out.
3. Sift the flour, baking powder and salt onto the mixture and fold through gently.
4. Pipe small rounds on the lined trays and try to keep them the same size. I usually do about 5cm diameter rounds.
5. Sift caster sugar over the tops of the sponge halves and bake for 5-6 minutes until risen and lightly coloured, but not brown.
6. Leave on the tray for 5 minutes before transferring onto a cooling rack. At this stage, you can store them in an airtight container until you're ready to serve.
7. About 3-5 hours before serving, pair up the sponges and stick them together with a little jam and lots of yummy whipped cream.
8. Sift some icing sugar onto a sheet of baking paper, place the finished drops on top and dust the tops with some more icing sugar. Set aside in a cool place to soften.
9. Serve with a nice hot cup of milky tea :)