I had just enough time to squeeze in one more Royal Wedding treat! I decided to go with a simple Victoria Sponge but styled into a bite size whoopie pie. These are really quick and easy to bring to your local street party! I still haven’t decided how to spend my day off from work. Any suggestions?
Victoria Sponge is the most classic British cake, after a fruit cake. It’s two vanilla cakes with whipped cream and raspberry jam sandwiched in the middle. It’s not overly sweet but a good contrast to the sweet Bubbly Peach Cupcakes I made earlier.
I used cookie cutters to make stencils out of the aluminium foil for the icing sugar dusted on top. A little glitter mixed in there would look nice too. You could also make a reverse template to what I’ve done.
I used Hannah Miles book Whoopie Pies: Fun Recipes for Filled Cookie Cakes, which is absolutely adorable (I bought my sister the book and in the US it is in cup measurements not grams)! I thought about dying the cake red and blue but figured that wouldn’t be sophisticated enough for such an occasion.
125g unsalted butter, at room temperature
220g caster/superfine sugar
1 tsp vanilla
320g self rising flour
1 tsp baking powder
1/2 tsp salt
100ml hot water (not boiling)
300ml whipping cream
icing sugar, for dusting
- Preheat the oven to 350 F/180 C. Line a baking sheet with parchment paper or grease a whoopie pie tin. Sift together the flour, salt and baking powder together in a medium bowl and set aside.
- In a large bowl cream together the sugar and butter with an electric mixer on medium speed, until light and fluffy about 3 minutes.
- Add the egg and vanilla and beat until combined. Whisk in the buttermilk, alternating with the flour mixture. Whisk until Incorporated. Stir in the hot water.
- Scoop one spoonful of batter into the tin or onto the tray. Alternatively for a uniform smooth pie put the batter in a piping bag. Let stand for 10 minutes and bake for 10-12 minutes. Remove from tin after a few minutes and set aside to cool completely.
- Make the filling by whipping the cream until stiff peaks form. Place in a piping bag and swirl onto a round.
- Place another cake on top a dust with icing sugar.
adapted from Hannah Miles ‘Whoopie Pies’