Wednesday, 8 August 2012

Lemon Butterfly Cakes

There was a bit of a panic this morning when I discovered I was out of caster sugar.  Did I have time to dash round to Asda or should I use something else.  I decided to use soft brown sugar, and it made a perfect light sponge cake .  Here is the recipe:-

                    Ingredients     6oz soft brown sugar
                                            6oz  butter
                                            6oz self raising flour
                                            3 eggs beaten

Heat the oven to Gas Mark 6 or 200c.

With a wooden spoon, cream the butter and sugar together, and beat untill it is light and fluffy.

Beat in the eggs, little by little.  If you add too much at once the mixture will curdle.  Don't worry if it does, just beat in some of the flour.  The cakes will still taste good, they will just have a heavier texture.

Using a large metal spoon and a figure of eight motion, gently fold in the flour.

Line a bun tray with cake cases ( This recipe makes about 18 cakes so you will need to cook them in two batches.) and spoon in the cake mix.

Bake in the centre of the oven for about 12 to 15 minutes.  When they are done they will have turned a light golden brown and the mixture will spring back if you press it with your fingers.

Cool on a wire rack.

To make the "butterflies" cut a round of sponge from the top of each cake, and cut each round in half.
Fill the hole with lemon curd and put a pair of "wings" on top.  Dust with icing sugar.

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