This is the recipe I like to make most often from scratch for little cakes to go with tea or at any time. This is a recipe my mother and I used to make all the time–it is British so the measurements are in ounces. You will need a measuring scale or convert to US measurements.
Butterfly Cakes
Ingredients:
6 oz. self-rising flour
1 rounded tsp. baking powder
3 large eggs, room temperature
6 oz. caster sugar (fine baking sugar)
½ tsp. vanilla extract
Strawberry preserves, if desired
Cream margarine and sugar until fluffy and light in your mixer or beat thoroughly by hand. Beat in eggs one at a time, adding a little flour with each. Baking powder should be mixed with the flour. Mix until well blended.
Use paper cases and half fill with the mixture.
Bake at 375 for about 20 minutes or until firm. Remove from oven and cool.
When completely cooled, cut a slice from the top of the cake and cut this piece in half. Place a small amount of preserves and a little butter cream, or fresh cream in the hollow and arrange “wings” on top. Sprinkle with icing sugar.
NOTE: This recipe also make a great sponge cake, known in England as a Victoria Sandwich Cake.
I prefer to use fresh whipped cream in my cakes, and I only assemble what I know we will eat. The rest of the cakes I freeze intact and assemble when I need them. This recipe freezes well. In case you don’t wish to use fresh cream here are two recipes for filling. I am not overly fond of super-sweet, rich fillings, but it you enjoy them for a treat, then these should do the trick.
Butter Cream
1 oz. butter
2 oz. icing sugar
Mix together until creamy, adjust sugar to your own personal taste.
Cream Cheese Frosting
1 lb. cream cheese, room temperature
¾ lb. butter, room temperature
1 tsp. vanilla extract
1 ½ lbs confectioner’s sugar, sifted
Blend together cream cheese, butter and vanilla, add the sugar and mix until smooth.
Written and submitted by Linda @ Penny-wise
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