Chocolate Non-Dairy Wraps
Ingredients
- 2 vegan eggs
- 50 g/1 3/4 oz/4tbsp castor (superfine)
- sugar
- 50 g/1 3/4 oz/1/3 cup plain (all-purpose) flour
- 1 1/2 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)
Preparation
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
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
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
Bake in a preheated oven
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)
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
Fold the cakes in half and place them on a serving plate
Sprinkle them with a little icing (confectioner’s) sugar and serve
