Beryl Tate the Kitchen Doctor E-mail: beryl@tatewise.co.uk
BUTTERFLY CAKES

INGREDIENTS to make a dozen cakes :-

Sponge:

110 g (4 oz) self-raising flour

1 level teaspoon baking powder

110 g (4 oz) castor sugar

110 g (4 oz) soft butter or margarine at room temperature

2 large eggs at room temperature

Butter-cream:

50 g (2 oz) soft butter or margarine at room temperature

110 g (4 oz) icing sugar - sieved

half teaspoon vanilla extract

METHOD :-

Sponge:

Sieve the flour and baking powder into a large bowl.

Add the castor sugar, butter or margarine, and eggs, ensuring they are at room temperature.

Beat with a wooden spoon for about 3 minutes until well blended and sugar has dissolved.

Place a dozen paper cases into a tray of patty tins. Half fill each case with sponge mixture.

Bake at Gas Mark 4 / 350F / 180C (160C for fan oven) for 15 - 20 minutes until firm to the touch.

Butter-cream:

Beat the butter or margarine with the sieved icing sugar until soft and creamy.

Add the vanilla extract and mix well.

When the sponge cakes are cold, slice the top off each cake, and cut each top in half.

Place a teaspoon of butter-cream on top of each sponge cake.

Arrange the halved tops on each cake like butterfly wings.