Out of all the Hershey’s kisses on the market, candy cane is by far my favorite.
I love it so much I buy bags after the Holiday is over to have them year round and drop one or two in my coffee to cool myself a little bit during the hot summer season.
Then it’s the pumpkin spice one (another seasonal), caramel and so on.
Hubby’s favorite are the classic milk kisses which is perfectly fine with me, I don’t have to hide any of mine because I know he has to be really desperate to touch the candy cane kisses. Mmmm, more for me. Aren’t they just pretty?
Yesterday I have been baking a storm. I knew I wanted to share a candy cane recipe with you today for our 4th week of Christmas treats, but in the same time I wanted to keep things on the pink/healthy side for the breast cancer awareness week.
After three attempts, I finally nailed it.
These are not exactly healthy, nor pink, but they are gluten free with a little bit of pink. Let’s just say they fit a little the Christmas/healthy/pink theme.
This cake reminds me of a cake my Mom used to make us around Christmas, very similar with the Australian lamingotns.
You start with whipped egg whites, slowly adding the rest of the ingredients making sure the batter is still sponge like.
You can probably make a chocolate syrup for these squares also, but I choose to dress them with some finely chopped candy cane kisses.
A gluten-free chocolate sponge cake dressed for Christmas with the help of finely chopped Hershey's Candy Cane Kisses
- 2 eggs (whites and eggs separated)
- pinch of salt
- 3 tbsp sugar
- 2 tbsp (10 grams) unsweetened cocoa powder
- 2 tbsp (16 grams) corn starch
- 2 tbsp (15 grams) gluten free all purpose flour
- 1/4 tsp baking powder
- 2 tbsp finely chopped Hershey's kisses
- 1/3 - 1/2 cup chopped Hershey's kisses
- Preheat the oven to 375F. Line an 8x8 baking pan with parchment paper. Set aside
- In a clean, grease free, mixing bowl which the egg whites with the pinch of salt until soft peaks form.
- Slowly add the sugar and keep whisking until firm peaks form and the egg whites are glossy.
- Add the egg yolks, cocoa, corn starch, flour, baking powder and the 2 tbsp. of finely chopped kisses slowly incorporating them making sure you don't lose all the air in the egg whites.
- Pour the batter into the prepared pan and bake for 8-9 minutes or until a toothpick comes out clean.
- As soon as you take it out of the oven, sprinkle the remaining chopped kisses, the heat from the cake will slowly melting them.
- Cool completely before cutting into squares.