Butterfly cakes

Butterfly cakes

By
From
Fast Cooking
Makes
12
Photographer
Tara Fisher

Here’s one the Yanks can’t call their own. The idea comes from an amazing bakery whose owners have been there for four generations. The old boy who bakes every day is 80, his commis chef is 76, and the shop has remained unchanged since it opened. These butterfly cakes reminded me of the ones my gran used to bake for me. They were so good I put them straight on my afternoon tea menu.

Ingredients

Quantity Ingredient
200g soft butter
200g caster sugar
4 eggs
200g self-raising flour

For the icing

Quantity Ingredient
150g caster sugar
3 egg whites
150g very soft butter
icing sugar, for dusting

Method

  1. Preheat the oven to 180°C. Place 12 paper cases in a muffin tin.
  2. Using a stand mixer, beat the butter and sugar until white and fluffy, then beat in the eggs one at a time. Fold in the flour, then divide among the paper cases. Bake in the oven for 10–12 minutes, then set aside to cool a little.
  3. Meanwhile, make the icing. Mix together the sugar and a little cold water in a pan to make a paste. Place the pan on the hob and bring to the boil, then simmer until it reaches 121°C on a sugar thermometer. This is soft ball stage; if you don’t have a thermometer you can drop a little syrup into a glass of cold water, and it should form a soft ball.
  4. While the sugar is simmering, whisk the egg whites to stiff peaks in the mixer. When the sugar is ready, carefully pour the sugar onto the whites while continuing to whisk. Once all the sugar is mixed in, keep whisking until the meringue is cold.
  5. Dice the soft butter into cubes and beat it into the icing until smooth. Transfer it to a piping bag.
  6. Cut a small circle out of the top of the cooled cakes and cut the circle in half to make the wings. Pipe a swirl of icing into each cake and top with the 2 halves of cake pointing upwards. Dust with icing sugar to serve.
Tags:
James Martin
Saturday Kitchen
quick meals
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