Caramel Sponge Kisses Recipes

RECIPE SPONGE KISSES

Steps:

• Beat eggs until creamy, add sugar and beat until stiffSift in the flour and fold in gentlyDrop a tsp of mixture into the trays (well spaced) , and bake at 200 degrees for 6-8 minutes or until goldenBeat cream with some vanilla extract and icing sugar (to taste) until thick, and slice strawberriesWhen sponge has cooled completely, spread some cream onto half of them and top with strawberries, and then place another sponge on top. Dust with icing sugar & serve!

SPONGE KISSES

Steps:

• Heat the oven to 200°C Line a baking tray with baking paper.
• In a bowl double sift the flours, cream of tartar, baking soda. Set aside.
• Divide the sugar into 4 parts. Separate the eggs and place the whites in a large bowl and beat to soft peaks.
• With beaters rotating add a 1/4 of the sugar add beat until glossy. Repeat with remaining sugar. Whisk in the egg yolks one at a time.
• Sift the dry ingredients one last time over the egg mix. Fold in gently until just incorporated.
• Drop heaped teaspoonful onto the baking sheets, leaving room between so they can spread. Bake until lightly golden, 5 to 7 minutes. Remove to a rack to cool.
• Whip cream with sugar then add vanilla. Spread half the cakes with jam and cream then top with a cake.
• Set aside for 2 hours. When ready to serve sprinkle with icing sugar.

CARAMEL SPONGE KISSES

Steps:

• Caramel:
• Melt sugar in a saucepan and heat until it is a light coffee colour; cool a little.
• Add the hot milk and dissolve caramel in it.
• Kisses:.
• Cream butter and sugar until light and fluffy, about 5-8 minutes.
• Add lukewarm caramel and egg yolks.
• Beat until combined.
• Stir in the dry ingredients with a spoon.
• Lastly fold in stiffly-beaten egg whites.
• Either pipe [pastry bag] onto lightly greased baking trays or spoon onto trays using rounded teaspoonsful.
• Bake about 9 - 12 minutes at 190ºC (375ºF).
• When cold sandwich together -- .

EASY CARAMEL CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter two 20cm springform tins and line the bases with baking parchment.
• Beat the butter and both sugars in a bowl with an electric whisk for a few mins until lighter in colour and fluffy. Add the vanilla and the eggs, one at a time, adding a spoonful of flour and beating in between each egg. Add the remaining flour and milk. Divide between the cake tins and bake for 25-30 mins until they're golden, spring back when pressed, and a skewer comes out clean when inserted into the middle. Cool in the tins for a few mins, then tip out and leave to cool completely on a wire rack.
• Meanwhile, for the icing, put the butter and icing sugar in a bowl and whisk for a few mins until light and airy. Whisk in the caramel briefly, adding 1 tbsp of boiling water to loosen, if needed. Set aside until the sponges are completely cool before assembling, or the icing will melt.
• Use half the icing to sandwich the cakes together, then spread the remainder over the top, smoothing it out with a knife or the back of a spoon. Leave in a cool place until ready to serve. Drizzle with the 3 tbsp extra sauce (warm briefly in the microwave if it's a little stiff), allowing some to drip down the sides if you like, and scatter over the toffee, chocolate or caramel pieces to serve. Edible glitter, birthday candles or sparklers, optional.