Butterfly Cake (serves 9)

INGREDIENTS

50g Margarine
50g Castor sugar
1 Egg
50g Self raising flour
Icing:
50g Butter
100g Icing sugar with GRINDER

METHOD

Preheat oven to 160’C with bottom shelf
high. Cream the
margarine and sugar until light and fluffy
with the MINCER
BLADE. Add the eggs one at a time, beating
well after each
one. Fold in the sieved flour. Place 9 paper
cakes cases onto
the baking tray and divide the mixture
between them, bake
for 20 minutes until golden and spring back
when lightly
pressed. Allow to cool. To make the butter
cream, soften the
butter and gradually beat in the sieved
icing sugar until a
soft mixture is obtained. Cut a slit on the
top of each cake,
and spoon into them a little butter icing.
Cut the cake slices
in half and put the cream at an angle to
form wings.

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