Thursday, 21 April 2016
Butterfly cakes is another classic old school cake. Use a classic pound cake recipe for this butterfly cake. The texture is soft and fluffy and fill with a Swiss Meringue Buttercream and top with a strawberry jam. So Yummilicious.
125 gms butter
120 gms sugar
125 gms self raising flour
1 tsp baking powder
Sieve self raising flour and baking powder into a mixing bowl.
Add in sugar, butter and eggs.
Whisk ingredients together for 5 mins.
Preheat oven to 180°.
Spoon mixture into 12 lined muffin tin.
Bake for 15 - 20 minutes or till golden brown.
Let cakes cool. Use a sharp knife and cut out a circle. Cut the circle into half.
Fill the hole with Buttercream and place the 2 piece cut cake on top ( like wings)
Pipe some strawberry jam in the middle.
Enjoy your butterfly cakes.
Swiss Meringue Buttercream
150 gms butter, cubed
2 egg whites
60 gms sugar
Cook egg whites and sugar over a double boiler.
Stir with a whisk until sugar dissolves.
Remove from the heat and use a hand held egg beater to whisk until stiff and cool.
Add in cubed butter and continue beating until fluffy.