I know a few people who claim to dislike sponge- but when it is slathered in cream and jam and presented prettily it can make all the difference. These butterfly cakes are fun to make with the kids, and fun to eat as well! I even have a tip up my sleeve to ensure that your sponge remains light and fluffy.
You will need:
1/2 cup castor sugar
1/4 cup boiling water
1/2 tsp vanilla extract
3/4 cup self raising flour
1 tbsp cornflour
1 tbsp melted butter
lightly whipped cream
strawberry or raspberry jam
icing sugar, to dust
Preheat oven to 180 degrees C. Line a12 hole muffin tray.
I find using pretty cupcake cases makes these butterfly cakes look wonderful when presented, but you can serve them without wrappers if you prefer, making sure you grease the muffin tray well.
Place eggs and sugar in a bowl and beat on high speed until the mixture is thick and creamy and the sugar has dissolved, about 5 minutes.
Gradually add the water and vanilla whilst beating on low speed, then beat on high speed for another five minutes.
Sift the self raising flour and cornflour together and gently fold into the egg and sugar mix, about 1/4 of the mix at a time.
Pour the melted butter down the side of the bowl and mix in gently but thoroughly.
Pour the mixture into the prepared muffin tins and immediately place in the preheated oven. Bake the sponges for about 12 minutes, they are golden brown and spring back when pressed.
Remove the tray from the oven (here comes the sponge secret!) and gently drop on the floor or the kitchen bench to release the steam inside. This keeps the sponge light and fluffy.
Leave the sponges in the tray for 2 minutes then turn out on a rack to cool.
To put together the butterfly cakes, cut a cone shape from the top of each cupcake. Fill the hole with whipped cream. Cut the scopped cone shape in half and place on top of the cream to form wings. Top with a small amount of jam and dust with icing sugar just before serving.
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