Butterfly cakes
You Will Need: 115 g butter 115 g sugar ’2 eggs 200 g flour 1 teaspoon baking powder 1 tablespoon milk 1 tablespoon golden syrup 1 teaspoon ginger 1 teaspoon spice Packet of paper cases What To Do: 1. Heat the oven to 177 deg C (350 deg F). 2. Put the paper cases on a tray. 3. Beat the butter and sugar until creamed. 4. Add eggs and beat. 5. Warm milk and golden syrup. Add to the mixure. 6. Sift dry ingredients and add. Mix together. 7. Put the mixture in the paper cases.
8. Cook for 15 minutes. 9. Cool the cakes. When cold cut the centre out of each one and replace with half a teaspoon of raspberry jam. Pile whipped cream on top of the raspberry jam. 10. Cut the centres in half. Place the two pieces straight side down in the cream. 11. Sieve some icing sugar over the cakes.
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Bibliographic details
Press, 28 April 1981, Page 14
Word Count
158Butterfly cakes Press, 28 April 1981, Page 14
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