150g unsalted butter, softened
150g caster sugar
2 large eggs, separated
150g spelt (or wholemeal) flour
1¼ level tsp baking powder
50ml sherry (or milk)
75g shelled cobnuts (or hazelnuts), toasted and finely chopped
Double cream, lightly sweetened and whipped, to fill
Icing sugar, to dust
Preheat the oven to 200C (180C fan-assisted)/400F/gas mark 6. Line the pockets of a 12-hole muffin or cupcake tray with muffin or cupcake papers. Beat the butter and sugar until light and fluffy, then add the egg yolks and beat until combined. Sift together the flour and baking powder, tipping the bran (that gets sifted out) back in at the end, then beat through the butter mixture alternately with the sherry. Whisk the egg whites until stiff, then fold into the cake mixture at the end. Stir in the cobnuts.
Spoon into the cases almost to the top and bake for 25 minutes, or until a skewer comes out clean. Leave until cold, then use a sharp knife to cut out the centre of each cake. Fill with whipped cream, cut the removed piece of cake in two, stick these into the cream to make 'wings', and dust with icing sugar.