Name: Butterfly cakes with strawberry jam
Cook time: 20 min
Total time: 20 min
Yield: 24
Ingredients: 125 gram (4 ounces) butter, softened; 1 teaspoon vanilla extract; 2/3 cup (150g) caster (superfine) sugar; 3 eggs; 1 1/2 cup (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

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.

Serves 24

Cook

20M

Ingredients

125 gram (4 ounces) butter, softened

1 teaspoon vanilla extract

2/3 cup (150g) caster (superfine) sugar

3 eggs

1 1/2 cup (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

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.

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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