"This dessert or afternoon treat always reminds me of my childhood. Sitting in the middle of my living room floor after getting back from the big weekly shop and mums secret treat of a cup of tea and a tea cake which we had together in front of the telly before my sister would get back from school. So now every time I make this I just want to sit in the middle of my living room with a cuppa before everyone comes home!"
(Richard Bainbridge, celebrated chef well known for The Great British Menu, and proprietor of Benedicts).
Sponge Base Ingredients:
250g plain flour
8 medium eggs
250g caster sugar
60g melted butter
Preheat Oven to 190c / line a 20cm cake tin with baking paper
Place the eggs into a mixing bowl with the sugar and mix on high speed until the mixture has doubled in size. Remove from the machine and gently fold in the flour taking care not to beat down the egg mixture too much. Do the same with the melted butter. Now slowly pour the sponge mix into your lined cake tin. Place in the oven for 6-9 mins or until your cake tester comes out clean. Once cooked remove from the oven and turn out onto a cooling rack. Allow the sponge to cool. Once cooled, using a cutter of your choice cut the sponge into disks ready for you to pipe the mousse on top.
Blackberry Mousse Ingredients:
400g blackberry juice reduced to 100g
40g egg white powder
3 Sheets gelatine
Place the gelatine into cold water to soften.
Put 65g of the water, 120g sugar and all glucose in a pan and slowly bring to 121 degrees.
Put the rest of the water, sugar and egg whites into a bowl or Kenwood machine. Start to whisk until the egg whites are whipped to soft peaks. Whilst you continue to whisk the eggs, slowly pour in the hot sugar syrup. (best to pour down the side of the bowl to avoid it splashing hot sugar everywhere) Add the drained gelatine and the reduced blackberry juice to the mixture and mix well. Place into a pipping bag ready to pipe onto your sponge bases.
Melted Chocolate Ingredients:
250g of nice cooking chocolate
Place a pot of water on the stove top and bring to the boil, place the chocolate into a bowl, place over the boiling water and allow the chocolate to melt.
To assemble the tea cakes:
Place the sponge disks onto a tray with a little space in between. Using the pipping bag full of mousse pipe your tea cake to what ever size you like. Once piped, place in the fridge to set for 1-2 hours. Remove from the fridge and using a fork, slide under your tea cake and dip into the warm chocolate to coat all over. Place back in the fridge for the chocolate to set. Once the chocolate is set, get the kettle on and position yourself in to the middle of the living room and let the afternoon drift away!
Serve with crumbed biscuits and a blackberry sorbet.