Although this recipe, and the original name, sponge drops, derive from the 1950s English baking repertoire, they were made in the same way as whoopee pies, which have recently had a brief revival and, like them, were probably a way of using up left-over cake batter; the whoopee pie is said to have originated in the thrifty Amish kitchens of Pennsylvania.
Traditionally made as small, filled chocolate cakes, I have adapted the recipe to include lavender, which marries so well with chocolate.
Line or grease two baking sheets.
Whisk the sugars and egg until light and creamy. Carefully fold in the flour and cocoa mix.
Depending on the size of cake you want, place teaspoons or soupspoons of the mixture on the baking sheet well apart. Bake in a hot oven, 200°C/400°F/gas mark 6, for about 5 minutes. Transfer to wire racks to cool. When cold, sandwich with chocolate or lavender butter cream or flavoured whipped cream.
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