Light chocolate sponge wrapped around a non-dairy cream filling.
These individual cakes can be served for desert, if liked.
2 vegan eggs
50 g/1 ¾ oz/4tbsp castor (superfine)
50 g/1 ¾ oz/1/3 cup plain (all-purpose) flour
1 ½ tbsp cocoa powder
4 tbsp apricot jam
150 ml/1/4 pint/2/3 cup vegan double (heavy) whipped icing (Confectioner’s) sugar to dust (optional)
1.Line 2 baking trays (cookie sheets) with pieces of baking parchment. Whisk the eggs and sugar is very light and fluffy and the whisk leaves a trail when lifted.
2.Sift together together the flour and cocoa powder. Using a metal spoon or a spatula, gently fold it into the eggs and sugar in a figure of eight movement.
3.Drop rounded tablespoons of the mixture on to the lined baking trays (cookie sheets) and spread them into oval shapes. Make sure they are well speared as they will spread during cooking.
4.Bake in a preheated oven.220°C/425°F/Gas Mark 7, for about 6-8 minutes or until springy to the touch. Leave to cool on the baking tray (cookie sheet).
5.When cold, slide the cakes on to a damp tea towel and allow to stand until cold. Carefully remove them from the dampened paper. Spread the flat side of the cakes with jam, then spoon or pipe the whipped cream down the centre of each one.
6.Fold the cakes in half and place them on a serving plate. Sprinkle them with a little icing (Confectioner’s) sugar and serve.