A rich cake, with a batter that is made up in seconds. Oh, and a secret ingredient……
This is another of those recipes I scribbled down decades ago and have only just got round to writing it up and adapting it: if I recall, it was demonstrated on a cooking slot of a daytime TV programme.
The secret ingredient…..mayonnaise!!
As bonkers as it sounds – and it did to me about 30 years ago when I first made a cake using mayo – it replaces the traditional egg and the fat component of the cake, giving a gorgeously textured sponge.
Anyhow, these cakes taste fabulous – Especially with my simple mascarpone topping. Although as a dairy-free alternative, coconut cream with a little icing sugar in there makes a fantastic topping!
I’ve not actually made these cakes for many, many years but recently when it has been hard to get hold of eggs from the shops this old recipe came right into its own. I gave these to my partner and to my neighbours without telling them the “secret ingredient” first. Well, they wanted more…..and of course were comewhat surprised when I revealed the inclusion of the mayo!
Just don’t use a low-fat mayo: it is pretty grim here! And a good quality mayo is important: one without loads of ingredients other than oil, eggs and the general seasoning. If you are lactose-intolerant, check the mayo is suitable, as some brands add milk.
You can add chunks of dark chocolate to the sponge batter – but not too much or the sponge can go a little dense: very tasty, but not as light.
Recipe: my secret ingredient mocha cupcakes – makes 12
- 100g self-raising flour
- 100g caster sugar or soft brown sugar
- 100g mayonnaise
- 1 teaspoon baking powder
- 25g cocoa powder
- about 50ml shot espresso coffee
- 50ml water (add enough water so the coffee + water comes to 100ml)
- 250g tub mascarpone or 250ml coconut cream
- 50g icing sugar
- 50g melted dark chocolate (dairy-free if necessary), cooled slightly
- a couple of coffee beans, crushed – optional
- grated white chocolate, optional
- a couple of coffee beans, crushed, optional
(1) Put all the sponge ingredients in a bowl and mix together either with a wooden spoon or a whisk.
(2) Spoon into cupcake cases- coming to just over half full. Bake in an oven that has been preheated to 160C(fan) for about 15 minutes, or until well risen with slight cracks over the surface.
(3) To make the icing, beat the icing ingredients together and spoon or pipe over the cooled sponges. You can top with grated white chocolate for a cappuccino effect or decorate in any way you like.