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Decorated Butterfly Cakes Recipe
|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)|
Serving size: Complete recipe
Calories 2782 Calories from Fat 1511
% Daily Value*
Total Fat 170 g261%
Saturated Fat 47 g234.8%
Trans Fat 0 g
Cholesterol 605.8 mg201.9%
Sodium 2114.9 mg88.1%
Total Carbohydrates 288 g96.1%
Dietary Fiber 3.1 g12.3%
Sugars 198 g
Protein 28 g55.4%
Vitamin A 52.3% Vitamin C
Calcium 45.9% Iron 42.6%
*Based on a 2000 Calorie diet
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.