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Butterfly Cakes
By : Rehana KhambatyCategory : Cakes and pastries, Egg
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Combine butter, sugar and vanilla essence and beat until light and fluffy.
- Add one egg and beat well before adding the next egg. Sieve flour and salt.
- Gently fold into creamed mixture alternately with milk. Stir well.
- Spoon the mixture into patty tins.
- Bake at 200oC for 15 mins. or until golden brown. Cool on wire rack.
- Now slice off the top of each cake and pipe in the filling.
- Use the sliced top of cake to further cut into pieces that will form the wings.
- Arrange on the top of the filling. Decorate with jam.
Ingredients:
2 cups - flour
125 g - butter
3/4 cup - castor sugar
2 - eggs
2/3 cup - milk
1 tsp - vanilla essence
a pinch - salt
2 cups - flour
125 g - butter
3/4 cup - castor sugar
2 - eggs
2/3 cup - milk
1 tsp - vanilla essence
a pinch - salt
For the Filling:
300 ml - thickened cream
2 tbsps - icing sugar
1/2 tsp - vanilla essence
To decorate:
extra icing sugar with food colour or jam
RECIPES BY REHANA KHAMBATY
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