Ingredients

• 2 cups - flour
• 125 g - butter
• 3/4 cup - castor sugar
• 2 - eggs
• 2/3 cup - milk
• 1 tsp - vanilla essence
• a pinch - salt
• For the Filling:
• 300 ml - thickened cream
• 2 tbsp - icing sugar
• 1/2 tsp - vanilla essence
• To decorate:
• Extra icing sugar with food color or jam

How to Make Butterfly Cakes

• Combine butter, sugar and vanilla essence and beat until you have a light and fluffy cream mixture.
• Add one egg and beat well before adding the next egg. Sieve flour and salt.
• Add the flour and salt into the cream mixture and gently fold. Add milk between alternate folds. Stir well.
• Transfer it into patty tins using spoons.
• Bake at 200 degree C for 15 mins or until golden brown. Cool on wire rack.
• Now slice off the top of each cake and pipe in the filling.
• Use the sliced top of cake to further cut into pieces that will form the wings.
• Arrange on the top of the filling. Decorate with jam.