As Shared from the Kitchen of Once Upon a Plate
Yields about 16 Powder Puffs, depending upon the size of each little cake
1/2 cup all-purpose flour
1/2 cup cornstarch
3/4 teaspoon cream of tartar*
1/2 teaspoon baking soda
3 eggs, separated
3/4 cup superfine (Baker's) sugar
For the filling
Raspberry jam; about 1/2 cup or more
About 3/4 cup vanilla-flavored heavy cream, whipped to soft peaks
Powdered/Confectioner's sugar for sprinkling (optional)
Arrange rack in center of oven and preheat to 425* (F)
Line one or two baking sheets with parchment paper, set aside.
Sift together the flour, cornstarch, cream of tartar, and baking soda into a bowl. Separate the eggs, whites from yolks, into two bowls. Beat the whites to soft peaks. Add the sugar to the egg whites, 1/3 at a time--beating well after each addition. The egg white mixture should form a stiff, glossy meringue. Whisk in the egg yolks, one at a time. Sift the dry ingredients together, then sift the mixture over the egg mixture. Fold the flour very gently into the eggs with a spatula so as to lose as little egg volume as possible.
Drop by tablespoonfuls onto the parchment lined baking sheets, leave room between each as they will spread. Place in oven and bake until lightly golden colored, approximately 5 to 7 minutes. Remove the cakes to a rack to cool. They will harden slightly as they cool.
Make sandwiches with the little cake rounds--bottoms together; spreading a bit of raspberry jam, then a layer of whipped cream in between, top with another cake round.
Allow the assembled cakes to rest about an hour or so to soften before serving. (They will not be spongy right away, and you want them to be sponge-like before serving.) Dust tops lightly with powdered/Confectioner's sugar if desired.
Recipe adapted from Laura Calder