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Sponge Kisses with Cream and Fig & Almond Jam
By Sophie Hansen
Sponge Kisses with Cream and Fig & Almond Jam
In this recipe
Preparation time:
10 mins
Cooking time:
5 mins
Makes approx 12
  • 4 eggs
  • 1/2 cup caster sugar
  • 1 tsp vanilla paste
  • 1 cup self-raising flour
  • 1/2 cup cream
  • 1/2 cup Beerenberg Fig & Almond Jam
  • Icing sugar, to dust

These are pretty, easy and taste beautiful - perfect party fare!

Preheat oven to 180C and line two baking trays with parchment paper. Combine the eggs, sugar and vanilla in the bowl of an electric mixer and beat on high until the mixture triples in size (about 6 minutes). Very gently fold through the flour then spoon mixture, 2 teaspoons at a time, onto the baking trays. Cook for about 5 minutes, or until the little sponge drops are golden and cooked through. Let cool on a wire rack while you beat the cream until soft peaks form. Sandwich sponge drops together with the cream and Beerenberg Fig & Almond Jam; then dust with icing sugar.