Butterfly Cakes with Folláin Jam & Cream

Butterfly Cakes with Folláin Jam & Cream

Definitely one for the kids to make!

Serves: 12-13 Cakes


Prep.time: 20 minutes


Cooking Time: 20 minutes

This recipe works with


175g (6 oz) self-raising flour
A pinch of salt
110g (4 oz) soft margarine
110g (4 oz) caster sugar
2 large eggs
1 tsp vanilla essence
Folláin Strawberry or Raspberry Jam
Fresh whipped cream


  1. Preheat the oven to 190ºC/375ºF/gas mark 5.
  2. Combine all the ingredients together in a bowl and beat until absolutely smooth (1 – 2 minutes). 
  3. Using a spoon, drop an equal quantity of the mixture into the paper cases and place the cases on a baking tray – give it two or three light taps to settle the cake mixture. 
  4. Bake on the shelf just above the centre of the oven for 15 – 20 minutes or until the cakes are well risen and golden. 
  5. Remove to a wire rack and leave to cool.
  6. When they’re cool, take a sharp knife and cut the top of each at an angle in a circle about ½ inch (1 cm) from the edge of the cake, so that you remove a cone-shaped round, leaving a cavity in the centre.  Cut each cone in half (top to bottom) and set aside. 
  7. Fill the cavity of each cake with about a tablespoon of fresh whipped cream and a teaspoon of Folláin Strawberry or Raspberry Jam, then sit the two cone-shaped pieces of cake on top like butterfly wings.

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