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25ml (1fl oz) whole milk
2 tsp vanilla essence
75g (2½oz) unsalted butter, melted
¾ tsp bicarbonate of soda
275g (10oz) plain flour
¼ tsp baking powder
½ tsp ground cardamom
FOR THE FILLING
170g (6oz) unsalted butter, softened
¼ tsp ground cardamom
280g (10oz) icing sugar, plus extra for dusting
220g (8oz) vanilla marshmallow fluff
1. Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, beat the egg and sugar on a low speed to bring the ingredients together, then increase the speed and whisk until light and fluffy. Stir together the yoghurt, milk and vanilla essence in a jug, then add to the egg and sugar. Pour in the melted butter and mix in thoroughly on a medium speed.
2. Sift together the remaining sponge ingredients, adding to the batter in two batches and mixing on a low speed until fully combined. Place the batter in the fridge to cool and set for 20–30 minutes.
3. Meanwhile, preheat the oven to 170°C (325°F), Gas mark 3, and line two baking trays with baking parchment.
4. Remove the batter from the fridge and spoon the mix on to the prepared trays, making 16–20 mounds (8–10 per tray), each 3–5cm (1¼–2in) in diameter and 2–3cm (¾–1¼in) apart. Place in the oven and bake for 10–13 minutes, or until lightly golden on top and springy to the touch. Remove to a wire rack and allow the sponges to cool completely before you fill them.
5. To make the filling, slowly beat together the butter, ground cardamom and icing sugar, using the electric whisk or freestanding mixer with the paddle attachment, until the butter and sugar come together. Add the marshmallow fluff and lightly mix in, then adjust the speed to high and continue mixing until light and fluffy. Place the filling in the fridge and leave to set for about 30 minutes.
6. To assemble the whoopie pies, spread about 1 tablespoon of the filling on to the flat side of one sponge, adding a little more if needed. Place another sponge (flat side down) on top to make a sandwich, then assemble all the remaining pies in the same way. Dust with icing sugar to serve.
CHOCOLATE WHOOPIE PIES
This was the first type of whoopie pie that we started selling at The Hummingbird Bakery, back in 2008. Thick vanilla and marshmallow filling sandwiched between dense chocolate sponge, what could be better?
Makes 8–10 pies
FOR THE SPONGE
1 large egg
150g (5½oz) caster sugar
125g (4½oz) plain yoghurt
25ml (1fl oz) whole milk
¼ tsp vanilla essence
75g (2½oz) unsalted butter, melted
200g (7oz) plain flour
80g (3oz) cocoa powder
¾ tsp bicarbonate of soda
¼ tsp baking powder
FOR THE FILLING
170g (6oz) unsalted butter, softened
280g (10oz) icing sugar
220g (8oz) vanilla marshmallow fluff
1. Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, cream the egg and the sugar until pale and fluffy. Pour the yoghurt, milk and vanilla essence into a jug and stir together, then add to the beaten egg and sugar. Add the melted butter and mix in thoroughly on a medium speed.
2. Sift the remaining sponge ingredients together, then add to the creamed mixture in two batches, mixing well on a medium speed after each addition. Place the batter in the fridge to cool and set for 20–30 minutes.
3. Meanwhile, preheat the oven to 170°C (325°F), Gas mark 3, and line two baking trays with baking parchment.
4. Once the batter has cooled down, spoon it on to the prepared trays, dividing the mixture into 16–20 mounds (8–10 per tray), each 3–5cm (1¼–2in) in diameter and spaced 2–3 cm (¾–1¼in) apart. Bake in the oven for 10–13 minutes or until springy to the touch. Remove from the trays and place on a wire rack, allowing them to cool completely before sandwiching together.
5. While the sponges are cooking, you can make the filling. Using the electric whisk or freestanding mixer with the paddle attachment, mix together the butter and the icing sugar on a low speed until well blended. Add the marshmallow fluff, and lightly mix it in, then increase the speed to high and continue mixing until light and fluffy. Place in the fridge and leave for about 30 minutes to firm up slightly.
6. To assemble the whoopie pies, take one of the sponges and spread about 1 tablespoon of the filling over the flat side, adding a little more if needed. Then stick another sponge, with the flat side facing down, on the filling to make a sandwich. Repeat with the remaining sponges and filling.
ANGEL FOOD CAKE
This is a very light, subtle cake that doesn’t use butter or oil. Instead, it includes plenty of egg whites to give it volume, so make sure to whisk them enough that they form soft peaks. Serve with berries or fruit compôte.
Serves 12–16
Butter, for greasing
170g (6oz) plain flour, plus extra for dusting
10 egg whites
1 tsp cream of tartar
180g (6½oz) icing sugar, plus extra for dusting
1 tsp vanilla essence
½ tsp lemon zest
¼ tsp almond essence
450g (1lb) fresh berries (sliced strawberries, raspberries, blueberries or blackberries), to decorate
One 26cm (10½in) non-stick
ring tin
1. Preheat the oven to 160°C (320°F), Gas mark 3, then lightly grease the tin with butter and dust with flour.
2. In a large bowl and using a hand-held electric whisk, whisk the egg whites and cream of tartar until the egg whites form soft peaks. Sift together the flour and icing sugar and carefully fold into the whisked egg whites, incorporating about 3 tablespoons at a time, then fold in the remaining ingredients, apart from the berries.
3. Pour the mixture into the prepared tin, gently smoothing the surface with the back of a spoon, then place in the oven and bake for approximately 50 minutes or until the top of the cake is golden brown and bounces back when lightly pressed.
4. Remove from the oven and allow the cake to cool slightly in the tin before turning it out on to a wire rack to cool completely. When cooled, decorate with fresh berries and dust with icing sugar.
CHERRY CUPCAKES
Sour Kirsch-soaked cherries give these cupcakes a fruit flavour that is fresh yet rich at the same time. The soaked cherries can be bought in tins or jars from large supermarkets.
Makes 12–16 cupcakes
FOR THE SPONGE
80g (3oz) unsalted butter, softened
280g (10oz) caster sugar
240g (8½oz) plain flour
1 tbsp baking powder
¼ tsp salt
2 large eggs
240ml (8½fl oz) whole milk
150g (5½oz) Kirsch-soaked cherries, drained, pitted and chopped
FOR THE FROSTING
500g (1lb 2oz) icing sugar
160g (5½oz) unsalted butter, softened
50ml (1¾fl oz) whole milk
80g (3oz) Kirsch-soaked cherries, drained, pitted and chopped, plus extra whole ones to decorate
One or two 12-hole
deep muffin tins
1. Preheat the oven to 190°C (375°F), Gas mark 5, and fill a muffin tin with muffin cases.
2. Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, beat the butter, caster sugar, flour, baking powder and salt together on a low speed until the ingredients are well incorporated and resemble fine breadcrumbs.
3. Place the eggs and milk in a jug and mix well together by hand, then add three-quarters of this mixture to the dry ingredients and mix in, still on a low speed and scraping down the sides of the bowl to make sure all the ingredients are well incorporated. Add the rest of the milk mixture and beat again on a medium speed until the batter is smooth, then stir in the chopped cherries by hand, making sure they are evenly distributed throughout the batter.
4. Divide the batter between the muffin cases, so that they are two-thirds full. Any remaining batter can be used to fill up to four more paper cases in an additional tin. Bake the cupcakes in the oven for 18–20 minutes or until the sponges bounce back when lightly pressed. Leave to cool slightly, then remove from the tin and place on a wire rack to cool completely before you add the frosting.
5. Using the electric whisk or the freestanding mixer with the paddle attachment, whisk the icing sugar with the butter on a low speed until sandy in consistency, then slowly pour in the milk. Once all the milk has been added, increase the speed to high and whisk the frosting until light and fluffy.
6. Stir in the chopped cherries by hand, then divide the frosting between the cooled cupcakes, smoothing over the surface of each cake with a palette knife and adding a decorative swirl, if you like. Finish by decorating with whole Kirsch-soaked cherries. Add them at the last minute to avoid the colour bleeding into the frosting.
CARAMELISED FRUIT AND NUT TARTS
You can use any combination of dried fruits and nuts in this versatile recipe – just make sure the total amount of fruits and nuts corresponds to the weight given in the recipe. We love these tarts served with whipped cream or ice cream.
Makes 8 tarts
FOR THE PASTRY
110g (4oz) unsalted butter, softened
225g (8oz) plain flour, plus extra for dusting
80g (3oz) caster sugar
1 large egg
FOR THE FILLING
210g (7½oz) caster sugar
60ml (2fl oz) double cream
6 tbsp unsalted butter
550g (1lb 3oz) mixed dried fruit and nuts (such as apricots, cranberries, raisins, hazelnuts, flaked almonds, walnuts, pecans)
Whipped cream or ice cream, to serve
Eight 10cm (4in) diameter
