Recreating a classic, the walnut whip

I was sitting down one afternoon and for some reason, the idea of making my own walnut whips sprung to mind. I do like the classic chocolate treat and can remember having them since I was a child; my version uses a chocolate sponge cake, fresh cream filling and a chocolate glace icing over the top. Photo 10-07-2013 14 41 58As this was a test run recipe, I thought I would share it because it got good reviews at home and at a picnic we had last week. I did consider using tempered chocolate for the outside but thought it might have been too rich or just too much chocolate; maybe next time I will try and see! To create a basic walnut whip shape, I used a large Dariole mould purchased from Baker & Maker and it worked perfectly for this! Give this recipe a try and let me know what you think with a comment below.

Photo 09-07-2013 20 44 02


  • 25 g cocoa powder
  • 3 tbsp boiling water
  • 25 ml milk
  • 90 g self raising flour
  • 1/2 tsp baking powder
  • 50 g softened butter
  • 140 g caster sugar
  • 50 g chopped walnuts
  • 130 ml double cream, whipped

To decorate:

  • 1 30 g icing sugar
  • 2 tbsp cocoa powder
  • 2 tbsp soft butter
  • Few drops of vanilla extract
  • 4 tbsp boiling water
  • 8 walnut halves


  1. Preheat the oven to 180C/fan 160C/gas mark 4. Grease an 8-hole English Madeleine mould and line each bottom with a piece of parchment paper. Photo 09-07-2013 18 35 12
  2. Add the cocoa powder and boiling water to a large bowl and blend together; then add the the rest of cake ingredients and beat until the mixture is smooth and thick. Divide it equally between the 8-holes, level the surface and place on a baking tray for stability (if using a silicone mould). Photo 09-07-2013 18 51 38
  3. Bake in the oven for 25 minutes, or until well risen and the cakes spring back when lightly pressed/ Allow to cool in the mould for 5 mins, then pop each one out carefully. Leave to cool completely on a wire rack.Photo 09-07-2013 19 38 53
  4. When the cakes are cool, cut the bottom of the cake off (the widest point) and make a small hole, making it hollow. Feel with cream and then fit the bottom back on. You may need to cut the tip off if the surface is uneven. Repeat with the rest of the sponges, Photo 09-07-2013 20 03 05
  5. To decorate, sift the icing sugar and cocoa powder together into a bowl. Add the softened butter and vanilla essence; pour in the boiling water and beat well. You need to really stir the mixture together until smooth and combined.Photo 09-07-2013 20 41 33
  6. Pour tsps of the icing over each of the sponges, smoothing over with a palette knife to ensure they are completely covered with the glaze. Add a walnut half to each of the sponges and marvel at your creation!

Photo 09-07-2013 21 10 21


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