Traditional Chocolate Tea Cakes and Angel Delight

teacakes3I love chocolate teacakes – the marshmallow is that sticky gooey texture that is somehow so much nicer than the denser individual marshmallows. When they made them on the Great British Bake Off last year I instantly wanted to try making them and bought a silicone mould which has since been sitting sadly in the back of my baking cupboard waiting for an outing. I came across this mould the other day while having a sort out and decided to finally have a go at making them.

A couple of weeks ago I was sent some samples of the latest flavour of that classic dessert Angel Delight so I thought I would have a go at combining this with the marshmallow as a bit of a twist on the old recipe. The new flavour is bubblegum and really does taste like those vivid blue drinks we used to have in the 80’s and 90’s. I also wanted to make some traditional teacakes so I split my marshmallow half and half. Of course you could just make your Angel Delight up the nostalgic way with milk – there’s even instuctions on the packet to make it into a smoothie, but if you’re feeling a bit more adventurous why not give this recipe a try?

The bubblegum flavoured marshmallow didn’t set as well as the traditional marshmallow – probably because of the oil in the angel delight, but after a couple of hours to set it held it’s shape relatively well. Below you can see both types of teacake cut open to compare, although the colour doesn’t show particularly well the angel delight marshmallow has that classic pink colour to it.

angel delight tea cake traditional tea cake 3


This recipe consists of 3 separate processes, making the biscuit bases, making the marshmallow and tempering the chocolate. As well as the ingredients you will need: A silicone pastry brush, a silicone teacake (or at a pinch cupcake) mould, a circular biscuit cutter slightly smaller than the diameter of your teacake mould, a disposable sandwich bag.

To make the biscuit bases (makes 10 -12):

teacake bisc collage50g Castor sugar

50g Unsalted butter

2 egg yolks (keep the whites for the marshmallow later)

20g Wholemeal flour

80g Plain four (if you don’t have any wholemeal flour just use 100g plain flour)

half teaspoon Baking powder

Pinch of Salt

1 tablespoon Whole Milk

Preheated oven at 180c

  • Cream the butter and sugar
  • Add the egg yolks and milk then mix until combined
  • I a separate bowl combine the dry ingredients then stir into the egg mixture until a smooth dough forms
  • Dust your work surface and rolling pin with plain flour and roll out your dough.
  • Cut circular biscuits slightly smaller than the diameter of your teacake mould and place them on a greased baking tray. *Wash your biscuit cutter now*
  • Bake at 180c for about 12 minutes or until the edges begin to turn golden.
  • Remove the biscuits from the oven and use your washed biscuit cutter to trim any excess edges from the biscuits rising.
  • Place the biscuits on a wire rack to cool.

For the marshmallow (enough for 6 teacakes because I only had 1 6 teacake mould- double if you want to use all 12 bisciuts):Marshmallow Collage

3 large egg whites

150g castor sugar

1and a quarter tablespoons of glucose syrup (sometimes called glycerine this is available at pharmacies, alternatively you could use golden syrup)

Pinch of salt

1tsp vanilla essence

(optional 1/4 sachet of angel delight)

  • Place all the ingredients in a bowl over a pan of hot water and whisk to combine.
  • Keep the bowl over the hot water and whisk continually for at least 5 minutes until the mixture has thickened and doubled in volume.
    • At this stage I separated 1/3 of my mixture and whisked in 1/4 of an Angel delight sachet in a separate bowl.
  • Allow the marshmallow to cool while you temper your chocolate

To make the chocolate shell (for 6 teacakes):

300g Good quality Belgian milk chocolate (or dark if you prefer)Teacakes Collage

  • Break up your chocolate into small pieces
  • Set aside 100g of the chocolate
  • Place 200g of the chocolate in a large microwavable bowl and melt in 20 second bursts, stirring between each burst.
  • Add the other 100g of chocolate to the melted chocolate and stir continuously until the melted chocolate is cold when touched to your lip. (At least 5 minutes).
    This is the seeding method of tempering and avoids all the heating, cooling and re-heating of other methods.
  • Drizzle a small line of chocolate onto a plate / work-surface – if it sets hard and shiny within a couple of minutes your chocolate is tempered correctly.
  • Use a silicone pastry brush to brush a thin layer of chocolate into each teacake mould. Allow this layer to set then repeat with a second layer. (You may need a 3rd layer depending on the thickness of your layers).
  • Place the mould to one side to allow the shells to set (I put mine in the fridge although technically you shouldn’t as it can cause the chocolate to “bloom” or loose it’s shine).
  • Dip as many biscuits as you have teacake shells into the chocolate to coat them then replace them onto greaseproof paper / a wire rack to set.
  • Keep some melted chocolate t0 seal the teacakes – place this inside a sandwich bag.


  • Spoon the cooled marshmallow into the set teacake shells.
  • Place the chocolate coated biscuits on top of the marshmallow filled shells.
  • Use the remaining tempered chocolate in the disposable sandwich bag to seal around the edges of the biscuits by cutting off the very tip of the bottom corner of the bag and using it like a piping bag.
  • Leave the teacakes to set for a couple of hours (the chocolate will set quite quickly but the marshmallow takes longer).
  • Carefully turn out your teacakes – the thinner the chocolate shell the more careful you have to be!


This post is an entry for #AngelDelightMoments Linky Challenge


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