Recipe

Butterfly cakes with strawberry jam

These delightful little butterfly cakes with strawberry jam are simple to make and extremely delicious. They go down a treat at children's parties, or morning teas. You can substitute the jam for just about any conserve.

May 31, 2011 2:00pm
  • 20 mins cooking
  • Serves 24
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Ingredients

Butterfly cakes with strawberry jam
  • 125 gram (4 ounces) butter, softened
  • 1 teaspoon vanilla extract
  • 2/3 cup (150g) caster (superfine) sugar
  • 3 eggs
  • 1又1/2杯(225g) self-raising flour
  • 1/4 cup (60ml) milk
  • 1 cup (250ml) thickened (heavy) cream
  • 1/2 cup (160g) strawberry or raspberry jam
  • 2 teaspoon icing (confectioners') sugar

Method

Butterfly cakes with strawberry jam
  • 1
    Preheat oven to 180°C/350°F. Line two 12-hole (2-tablespoon/40ml) deep flat-based patty pans with paper cases.
  • 2
    Beat butter, extract, sugar, eggs, sifted flour and milk in a small bowl with an electric mixer, on low speed, until ingredients are just combined. Increase speed to medium; beat for 3 minutes or until mixture is smooth and pale in colour. Drop rounded tablespoons of mixture into paper cases.
  • 3
    Bake cakes for 20 minutes. Stand cakes in pans 5 minutes before turning, top-side up, onto wire racks to cool.
  • 4
    Beat cream in a small bowl with electric mixer until soft peaks form.
  • 5
    Using a small sharp knife, cut a circle from the top of each cake; cut circle in half to make 2 "wings". Fill cavities with jam and cream. Place wings in position on top of cakes. Just before serving, dust with sifted icing sugar.

Notes

Store unfilled cakes in an airtight container for up to 2 days. Fill cakes just before serving.

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