Powder Puffs

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Prep 20min (+ 2-3hr standing time)Bake 10-12min (per batch)Makes about 14

These individual morsels exit the oven with a slight crispiness and then take a sponge-like texture once filled with jam and cream – mini sponge cakes, just for one.


2 eggs, at room temperature, separated
75g (⅓ cup) caster sugar 
½ teaspoon natural vanilla essence or extract
35g (¼ cup) plain flour
30g (¼ cup) cornflour
½ teaspoon baking powder
115g (⅓ cup) raspberry jam
100ml thickened cream
Icing sugar, to dust



  1. Preheat oven to 190°C (170°C fan-forced). Line three large baking trays with non-stick baking paper.
  2. Use an electric mixer with a whisk attachment to whisk the egg whites on medium-high speed until soft peaks form. With the motor running, gradually add the sugar, a spoonful at a time, and whisk until the sugar has dissolved completely and the mixture is thick and glossy. Whisk in the vanilla. Add the egg yolks one at a time, whisking between each addition until well combined.
  3. Sift together the flour, cornflour and baking powder over the egg mixture and then immediately whisk on low speed until just combined (make sure no flour is left at the bottom of the bowl and be careful not to over whisk).
  4. Spoon heaped teaspoonfuls of the mixture onto the trays about 3cm apart, allowing room for spreading, to make about 28. Use the back of the teaspoon to flatten each spoonful slightly to a round about 5cm in diameter and 1cm thick.
  5. Bake one tray of powder puffs in the centre of the preheated oven for 10-12 minutes or until the rounds are pale golden and slightly puffed. Remove from the oven and cool on the tray. Bake the remaining two trays of mixture in two more batches.
  6. Use a clean whisk attachment or balloon whisk to whisk the cream until firm peaks form. Spread the underside of half the sponge rounds with a little jam, dividing evenly. Spread the remaining sponge rounds with the whipped cream, dividing evenly, and then sandwich the jam rounds with the cream rounds.
  7. Serve immediately, or set aside for 2-3 hours or until the sponge rounds soften slightly, dusted with icing sugar.

Baker's Tips

  • The unfilled sponge rounds will keep in an airtight container at room temperature for up to 2 days. The filled powder puffs will keep in an airtight container in the fridge for up to 2 days. Stand at room temperature for 30 minutes before serving.

Photography by Alan Benson.