Butterfly Cakes

A light and airy golden sponge, hollowed out to hold a smooth buttercream and a touch of jam. The cake 'wings' add a delicate texture to this classic British teatime treat.

• Prep: 25 min
• Cook: 15 min
• Difficulty: Easy
• Calories: 188
• Protein: 2 g
• Carbs: 26 g
• Fat: 9 g

Ingredients

• 36.7 g Minimum butter sweet ( softened, at room temperature )
• 36.7 g White sugar
• 0.7 pc Egg
• 36.7 g Wheat flour ( sifted )
• 0.3 tsp Baking powder
• 0.3 tsp Vanilla extract
• 0.7 tbsp Strawberry jam (extra or classic)
• 33.3 g Icing sugar ( sifted )

Instructions

1. Cream the butter

   Beat the softened butter and white sugar together. The mixture should turn pale and fluffy to incorporate as much air as possible.

2. Incorporate the eggs

   Add the eggs one by one, beating well after each addition. Pour in the vanilla extract. The mixture should be homogeneous and smooth.

3. Fold in dry ingredients

   Fold in the wheat flour and baking powder using a spatula. Stop as soon as the flour is incorporated to avoid making the batter tough.

4. Baking

   Divide the batter into muffin tins. Bake at 180°C for 15 minutes. The sponge should be golden and spring back when lightly pressed.

5. Forming the wings

   Once cooled, cut a cone out of the center of each cake using a paring knife. Slice this cone in half to create the wings.

6. Final assembly

   Fill the hollow with buttercream (whipped butter and icing sugar) and a dot of strawberry jam. Place the wings on top.

Chef's tips

• Use very soft butter, with a cream-like texture, to ensure a light and airy sponge.
• Do not overmix the batter once the flour is added, or the cakes will become tough.

Storage

Store in an airtight container in the fridge for up to 2 days. Take them out 15 minutes before serving.