Magazine-New-18_January 2021

CHOCOLATE

WHOOPIE CAKES

MasterChef winner Jane Devonshire

creates vegetarian and gluten-free

delights for all the family to enjoy

SIMPLY

DOES IT

METHOD

■ Preheat the oven to

180°C/160°C fan/gas mark 4.

Line a baking tray with

greaseproof paper.

■ Place all the ingredients into

a big bowl and whisk them

together well until you have

a stiff batter.

■ Carefully place heaped

tablespoons of the mixture onto

the baking tray, about 3cm apart

as they will spread. Try to make

sure they are the same size as

you want to sandwich them

together and they

need to cook evenly.

■ Place the baking

tray in the oven (you

can do this in batches)

for about 8 minutes, until the

cakes are cooked through and

have crackles, but no moisture,

on the top.

■ Remove from the oven and

leave to cool, then carefully

sandwich together using

marshmallow fluff, chocolate

fudge icing or fresh whipped

cream and some fruit.

INGREDIENTS

75g unsalted butter,

softened or melted

125g caster sugar

150g gluten-free

plain flour

4 tbsp cocoa powder

2 tsp gluten-free baking

powder

2 large free-range eggs

1 tsp vanilla bean paste

½ tsp xanthan gum

For the filling:

(Choose any of the

following options)

Marshmallow fluff

Ready-made chocolate

fudge icing

Fresh whipped cream

and fruit

MAKES

9

These are lovely cakes to bake with children as they’re so

easy – you literally throw everything in and mix – and they’re

great fun. They can be made with a normal whisk, but it’s

easier if you have an electric one as the batter is quite firm.