Description
A light and airy sponge cake, typically decorated to resemble a butterfly, perfect for tea parties or special occasions. The center is often cut out, filled with whipped cream and jam, and then topped with the “butterfly wings.
Ingredients
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For the Sponge Cake:
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225g (8 oz) Unsalted Butter, softened
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225g (8 oz) Caster Sugar (Granulated Sugar is fine)
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4 Large Eggs
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225g (8 oz) Self-Raising Flour
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1 tsp Baking Powder
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1-2 tbsp Milk
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1 tsp Vanilla Extract (Optional)
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For the Filling:
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250ml (1 Cup) Double Cream (Heavy Cream), or Whipped Cream
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2-4 tbsp Strawberry or Raspberry Jam
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Icing Sugar for dusting, Optional
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Instructions
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Preheat and Prepare: Preheat your oven to 180°C (350°F/Gas Mark 4). Grease and line two 20cm (8-inch) round cake tins with baking parchment.
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Cream Butter and Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy.
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Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. If the mixture begins to curdle, add a tablespoon of flour.
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Sift and Fold in Dry Ingredients: In a separate bowl, sift together the self-raising flour and baking powder. Gradually fold this dry mixture into the wet ingredients, until just combined. Be careful not to overmix.
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Add Milk and Vanilla: Add the milk and vanilla extract (if using) and gently mix to create a smooth batter.
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Bake: Divide the batter evenly between the prepared cake tins. Bake for 20-25 minutes, or until the cakes are golden brown and a skewer inserted into the center comes out clean.
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Cool: Let the cakes cool in the tins for a few minutes before transferring them to a wire rack to cool completely.
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Prepare the Butterfly Wings: Choose the best-looking cake of the two. Use a small cookie cutter (or a knife) to cut a circle out of the centre of one cake. Cut this circle in half.
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Whip the Cream: Whilst the cakes are cooling, whip the double cream until soft peaks form.
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Assemble: Place one of the cake rounds onto your serving plate. Spread the jam over the top, and then top with the whipped cream.
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Top with Wings: Carefully place the other cake round on top and cut out as above if not done. Place the two semi-circles of cake on top of the cream to represent the wings of the butterfly.
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Dust: Dust the butterfly cake lightly with icing sugar, if desired.
Notes
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Ensure all ingredients are at room temperature for best results.
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Don’t overmix the batter after adding the flour, or you will develop the gluten and result in a tough cake.
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You can add lemon or orange zest to the batter for a flavor twist.
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If you don’t have self-raising flour add 2 tsp of baking powder to plain/all purpose flour.
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The filling can be any flavor of your choice.
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You can decorate the cake with extra cream swirls or fruit for a more decorative look.
- Prep Time: 30 minutes
- Cook Time: 20-25 minutes
- Category: Cake
- Method: Baking
- Cuisine: British/European
Nutrition
- Serving Size: 1 slice (approx. 1/8 of the cake)
- Calories: 350-450 kcal (Estimate)
- Sugar: 25-35g (Estimate)
- Sodium: 200-300 mg (Estimate, from baking powder)
- Fat: 20-25g (Estimate)
- Saturated Fat: 12-16g (Estimate, primarily from butter and cream)
- Unsaturated Fat: 5-8g (Estimate, from butter)
- Trans Fat: Minimal (Typically less than 0.5g per serving)
- Carbohydrates: 45-55g (Estimate)
- Fiber: 1-2g (Estimate)
- Protein: 4-6g (Estimate)
- Cholesterol: 100-150mg (Estimate, from eggs)
Keywords: Sponge cake, butterfly cake, filled cake, tea cake, dessert, party cake