Teacake Whoopie

taken from The Whoopie Pie Book by Claire Ptak

I was first introduced to whoopie pies by Sainsbury's Magazine where I made a couple batches with good success. So, when books started to be published I couldn't resist to get a hold of one. I choose this one out of all the others because the author is an American married to a Brit and living in London. She has her own bakery called Violet (it's on my list for the bakery tour!).

She based this whoopie off of a popular tea cake called Tunnock's Tea Cakes, I first had a Tunnock Tea Cake when I went up to Scotland to meet my husband's extended family. Recently my husband made a trip up and I made these to have him take with.

lake of marshmallow goo

But they didn't turn out as I wanted or expected. I obviously didn't whip the marshmallow filling* long enough to make it stiff enough. I should have stopped when I knew it was too gooey, but it was late and I didn't want the hassle of doing it in the morning. Taste was not affected very yummy but extra gooey and not easy to eat because of it. The recipe also had a lot of extra chocolate glaze and marshmallow cream so I took a silicone ice cube tray and made chocolate and marshmallow squares!!  

still very yummy

for the cake makes 9 large or 24 mini (I had 12 medium)

280g plain flour
1/4 tsp baking powder
1/4 tsp bicarb of soda
A pinch of salt
150g unsalted butter, softened
125g caster sugar
3 large egg yolks (save the egg whites for the marshmallow filling)
50ml double cream
1 tsp vanilla extract

In a bowl sift the flour, baking powder, and bicarb. Stir in salt. Set aside
In the bowl of freestanding mixer (or big mixing bowl) cream the butter and sugar. Add the egg yolks one at a time and mix well. Mix cream and vanilla together then pour into butter mixture and beat until combined. Add dry ingredients until just incorporated (don't over mix) Chill for 30 minutes
Preheat over to 180*C/gas 4. Line two trays with baking paper (I have whoopie pie trays- useful but not necessary)

fluffy marshmallow filling (makes a lot!!!)
3 egg whites
150g caster sugar
2 tbsp golden syrup
pinch of salt
1 tsp pure vanilla extract

Weigh all the ingredients in a heat proof bowl and place over a saucepan of boiling water. Whisk by hand until sugar has dissolved and the mixture is frothy and slightly opaque (10-15 minutes) *this is where I might have gone wrong as I thought it looked frothy and opaque just under ten minutes!
Remove from heat and whip on high speed in a freestanding mixer. I don't have a free standing mixture I used my hand held one....which might have also been my downfall as my arm got tired! ;0) Whip until white and holds it's shape!

Back to the cakes......
drop large or small scoops of batter onto prepared trays and bake in the middle of the oven 10-12 mins for large ones and 8-10 for small. When touched with a finger a slight impression should be left.

chocolate glaze
500g of milk or dark chocolate
Melt half in a bowl over a bowling pot of water take off heat and melt the rest.
This makes a lot of chocolate I'd half it at least I think next time.

Now fill the cooled cakes with marshmallow filling and glaze them!