Every lady I knew while I was growing up carried a pretty, slim, little container called a "compact" in their handbag. The compact held pressed (not loose) face powder and a thin powder puff applicator nestled on top of the pressed powder cake.
It was just not fashionable to be seen with a shiny forehead, nose or chin in those days. ;)
So recently, as I watched Laura Calder make these darling little Powder Puffs on The Cooking Channel, it reminded me of Mom's powder puff in her compact--- and I could not resist making them.
Who can turn down raspberry jam and vanilla-flavored whipped cream sandwiched between two soft, spongy, slightly chewy little cakes?
I used agave-sweetened Marionberry jam this time rather than the Raspberry jam ~ it worked perfectly.
The cake batter is slightly reminiscent of Madeleine batter, except there is no butter in this recipe.
After the simple batter is mixed, tablespoonfuls are dropped on a parchment lined baking sheet, and baked in a hot oven for only 5 to 7 minutes.
When finished baking they are removed to a cooling rack. After they have cooled the jam and vanilla whipped cream
is layered between two cookies-- and placed bottom to bottom.
I found it surprising that the sweets then need to sit for an hour or so, in which time the little cakes turn from slightly hard to softer and spongy, and that's just the way they are meant to be.
Be forewarned... you might find it difficult to eat just one, but that's okay because the recipe yields about 16 Powder Puffs.
If you would like a copy of the recipe you'll find it on my recipe blog HERE.