Strawberry Kisses

In a bowl of an electric mixer, beat the egg whites until soft peaks. Add Tate & Lyle Fairtrade Caster Sugar, one teaspoon at a time, beating well after each addition. Once all the sugar has been added, continue beating the mixture for another 2 minutes, until it is glossy, and you have stiff peaks.

Add the egg yolks and fold them gently with spatula. Sift in the flours, and fold again, ensuring to scrape the bottom of the bowl. Add Lyle’s Golden Syrup and cooled, melted butter and fold again until all the ingredients are incorporated, and you have smooth batter.

Using a large spoon or an ice cream scoop (about 1 tbsp in capacity), scoop the rounds of batter onto baking sheets. Flatten gently with the back of the spoon or spatula, and bake in the oven for 6-8 minutes, or until pale golden, turning them half way through their baking time.

Remove from the oven and allow to cool completely.

Whisk the cream with Tate & Lyle Fairtrade Icing Sugar and vanilla bean paste until it forms soft peaks.

Assemble your cakes by spreading about 1 tsp of strawberry jam on one or both sides. Add 1-2 slices of fresh strawberries on top of the jam, then add a dollop of whipped cream. Sandwich together and dust with some more icing sugar on top. Enjoy!