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Strawberry meringue butterfly cakes
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Impress your guests with classic butterfly cakes.
Ingredients:
  • 200g butter, softened
  • 215.00 gm caster sugar
  • 3 eggs
  • 349.50 gm self-raising flour, sifted
  • 128.75 gm milk
  • 165.00 gm strawberry jam
  • 300ml thickened cream, whipped
  • 1/2 x 100g packet vanilla petite meringues, crushed
  • 125g strawberries, hulled, sliced
  • Icing sugar mixture, to serve
Instructions:
  • Preheat your oven to 180C (160C fan-forced) and prepare two 12-hole muffin pans by lining them with paper cases.
  • With an electric mixer, whip together butter, vanilla, and sugar until fluffy. Incorporate eggs one at a time until just blended. Gently mix in flour and milk. Spoon mixture into paper cases evenly.
  • Bake for 17 to 20 minutes, or until a skewer inserted in the center of one cake comes out clean. Let the cakes cool in the pans for 2 minutes, then transfer them to a wire rack to cool completely.
  • With a small sharp knife, carefully carve out a 2cm deep and 3cm wide circle from the top of each cake. Cut the circles in half. Fill each hole with 1 teaspoon of jam. Combine cream and meringue together and spoon the mixture over the jam. Garnish with sliced strawberries. Place the cake tops over the cream to create wings. Sprinkle with icing sugar before serving. Enjoy!

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