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...
Nothing but Fruit
Raspberry Jam - nothing but Fruit
Alternatives:
-
Alternatives:
- Strawberry Jam,
- Lemon Curd ,
- Passion Fruit Curd or
- Blueberry and Raspberry Jam - nothing but fruit
-
175g (6 oz) Self-raising flourPinch Salt110g (4 oz) Soft margarine110g (4 oz) Caster sugar2 large Eggs1 tsp Vanilla essenceTo serve Folláin Strawberry or Raspberry JamTo serve Fresh whipped cream
-
- Preheat the oven to 190ºC/375ºF/gas mark 5.
- Combine all the ingredients together in a bowl and beat until absolutely smooth (1 – 2 minutes).
- 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.
- Bake on the shelf just above the centre of the oven for 15 – 20 minutes or until the cakes are well risen and golden.
- Remove them to a wire rack and leave them to cool.
- 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 it aside.
- 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.
Ingredients
- 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
Method
- Preheat the oven to 190ºC/375ºF/gas mark 5.
- Combine all the ingredients together in a bowl and beat until absolutely smooth (1 – 2 minutes).
- 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.
- Bake on the shelf just above the centre of the oven for 15 – 20 minutes or until the cakes are well risen and golden.
- Remove them to a wire rack and leave them to cool.
- 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 it aside.
- 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.
