Butterfly Cakes with Jam and Cream

Definitely one for the kids to make! These mini sponge cakes topped off with cream and jam, a delicious tea time treat or perfect for parties. Use your favourite jam or curd with this recipe.

Prep time: 20 minutes
Cooking time: 20 minutes
Serves: 12

Recipe is great with...

Photo of related product - Raspberry Jam - nothing but Fruit

Nothing but Fruit

Raspberry Jam - nothing but Fruit


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  • 175g (6 oz) Self-raising flour
  • Pinch Salt
  • 110g (4 oz) Soft margarine
  • 110g (4 oz) Caster sugar
  • 2 large Eggs
  • 1 tsp Vanilla essence
  • To serve Folláin Strawberry or Raspberry Jam
  • To serve 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. Then 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 them to a wire rack and leave them 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.
  7. Cut each cone in half (top to bottom) and set it aside.
  8. 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.