Forget the terrible name these mini cakes seem to have been called because they are anything but terrible. Like the cupcake they are so versatile and you can combine many flavors and in return you are given a delicious mouthful. They are the sponge cake equivalent to the french macaron and I am going to enjoy experimenting with these little sponge cakes and I hope you do to. Happy Baking!!!
MAKES: 10 PIES
- 175g unsalted butter, softened
- 175g soft light brown sugar
- 1 large egg
- 225g self-raising flour
- 75g cocoa powder
- 1 tsp baking powder
- 150ml whole milk
- 2 tbsp Greek yogurt
- 150ml double cream, whipped
- 250g strawberries, thinly sliced
- icing sugar, for dusting
- Preheat the oven to 180c/160c fan. Line a few baking sheets with parchment or grease with some butter. Cream the butter and sugar until fluffy. Beat in the egg and vanilla extract.
- In another bowl, sift in the flour, cocoa and baking powder. Mix the dry ingredients and the milk into the batter alternatively, a spoonful at a time. Fold in the yogurt.
- Put heaped tablespoons of the batter onto the baking sheets, leaving space for the mixture to spread. Dip a tablespoon in warm water and use the back to smooth over the surface of the pies.
- Bake for 10-12mins, until well risen. Leave the pies for a few minutes, then turn out onto a wire rack to cool.
- Spread the cream onto half the cakes. Top with a layer of strawberries and a second cake. Dust with icing sugar and serve. These do not store well and should be eaten on the day.
Recipe Source: ‘Step by step baking’ by Caroline Bretherton