Recipe

Lemon butterfly cakes

Apr 27, 2013 2:00pm
  • 20 mins preparation
  • 12 mins cooking
  • Makes 12 Item
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Ingredients

Lemon butterfly cakes
  • 3 eggs
  • 2/3 cup caster sugar
  • 2/3 cup self-raising flour
  • 25 gram butter, melted
  • 1 tablespoon boiling water
  • 3/4 cup cream, whipped
  • 1/2 cup bought lemon curd
  • icing sugar, to dust

Method

Lemon butterfly cakes
  • 1
    Preheat oven to hot, 200°C (180°C fan-forced). Line a 12-hole (1/3-cup) muffin tray with paper cases.
  • 2
    使用机械搅拌器,搅拌鸡蛋和糖small bowl until thick and creamy.
  • 3
    Sift flour twice onto a large piece of baking paper. Add to egg mixture; fold until just combined. Pour combined butter and boiling water down side of bowl; gently fold until just combined.
  • 4
    Spoon mixture into prepared holes; bake 12 minutes, or until tops spring back when lightly touched. Turn onto a wire rack to cool completely.
  • 5
    Using a small sharp knife, cut a circular cone shape, about 3cm diameter at top, from centre of each sponge. Cut off cone tip, leaving a small circle.
  • 6
    Fill cakes with cream and curd. Top with circles. Serve dusted with icing sugar.

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