Decorated Butterfly Cakes
|Butter||3 Ounce (75 Grams)|
|Castor sugar||4 Ounce (125 Grams)|
|Flour||4 Ounce (125 Grams)|
|Baking powder||1 Teaspoon|
|Double cream||6 Fluid Ounce, stiffly whipped (175 Milliliter)|
|Angelica pieces||15 (For Decoration)|
Cream the butter and sugar together until fluffy.
Gradually beat in the eggs.
Sift the flour and baking powder together, then fold into the butter mixture.
Spoon into 12 to 15 greased paper cases on a baking sheet.
Put into the oven preheated to moderate (180°C/350°F or Gas Mark 4) and bake for 15 to 20 minutes, or until golden brown.
Cool on a wire rack.
When the cakes are cold, carefully scoop out a small circle from the tops.
Spoon whipped cream into the cavities, slice the circle in two and arrange on either side of the cream, to form 'wings'.
Decorate with a piece of angelica.