Caramel Sponge Kisses Recipes

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.