Butterfly cakes are delightful individual treats that are perfect for afternoon tea or special occasions. These adorable cakes are named for their butterfly-like appearance, created by cutting a round “lid” from the top and arranging them as wings on top of the filling. With their light sponge, sweet cream, and fruity jam, butterfly cakes are sure to bring joy to both children and adults alike. This recipe provides step-by-step instructions for creating these charming cakes. The mixture of softened butter, caster sugar, self-raising flour, milk, vanilla essence, and eggs creates a smooth and flavorful sponge. Once baked and cooled, the cakes are filled with whipped cream and a dollop of strawberry jam, then topped with the “butterfly wings.” A final dusting of icing sugar adds a touch of sweetness and elegance. Enjoy these delightful butterfly cakes as a delightful treat that is as beautiful as it is delicious.
INGREDIENTS:
- 100g/4oz butter, softened
- 150g/5oz caster sugar
- 175g/6oz self-raising flour, sifted
- 125ml/4fl oz milk
- 2 teaspoons vanilla essence
- 2 eggs
- 125ml/4fl oz double cream, whipped to soft peaks
- 100g/4oz strawberry jam
- Icing sugar, to dust
PREPARATIONS:
- Preheat the oven to 180°C/350°F/Gas mark 4. Line a 12-hole shallow muffin tin with paper cases.
- In a bowl, combine the softened butter, caster sugar, sifted self-raising flour, milk, vanilla essence, and eggs. Beat with an electric mixer on low speed for 2 minutes until well mixed.
- Increase the mixer speed and beat for an additional 2 minutes until the mixture becomes smooth and pale.
- Divide the cake mixture evenly among the paper cases in the muffin tin.
- Bake in the preheated oven for 20 minutes or until the cakes are cooked and golden.
- Transfer the cakes to a wire rack to cool completely.
YIELD:
- Serves 4-6
SPECIAL INSTRUCTIONS:
- Preheating the oven ensures that the cakes bake evenly at the correct temperature.
- Lining the muffin tin with paper cases prevents the cakes from sticking and makes for easy removal.
- Using an electric mixer ensures that the ingredients are well combined and the batter is smooth.
- Beating the mixture on low speed initially allows for proper mixing, and increasing the speed helps achieve a smooth and pale texture.
- Cooling the cakes on a wire rack prevents condensation and helps them cool evenly.
TIPS:
- When cutting the round “lids” from the top of each cake, use a small sharp knife to create neat edges.
- Keep the “lid” halves in pairs for symmetry when assembling the butterfly wings.
- Choose your favorite flavor of jam to customize the filling.
- For a touch of elegance, dust the cakes with icing sugar just before serving.
- Serve these butterfly cakes as part of an afternoon tea spread or as a delightful treat for a celebration.
In conclusion, butterfly cakes are adorable treats that combine light sponge, whipped cream, and fruity jam in a charming and beautiful presentation. With their delicate flavors and delightful appearance, these cakes are perfect for afternoon tea, birthdays, or any special occasion. Following the simple instructions, from preheating the oven and lining the muffin tin to mixing the ingredients and assembling the butterfly wings, ensures a successful and enjoyable baking experience.
The combination of softened butter, caster sugar, self-raising flour, milk, vanilla essence, and eggs creates a smooth and flavorful sponge that forms the base of the cakes. Once baked and cooled, the cakes are filled with whipped cream and a dollop of strawberry jam, then topped with the “butterfly wings” created from the round “lids” of the cakes. A dusting of icing sugar adds a touch of sweetness and elegance to these charming treats.
Serve butterfly cakes as part of an afternoon tea spread or as delightful individual treats for celebrations. They are sure to impress with their cute appearance and delightful flavors. Enjoy these butterfly cakes as a delightful and memorable treat that brings a touch of whimsy and sweetness to any occasion.
