Description
Master the art of the classic British butterfly cake with this technically-focused recipe. These light, airy sponges feature a delicate crumb and iconic ‘winged’ buttercream tops, perfect for afternoon tea or special celebrations.
Ingredients
- 175g Salted Butter, softened
- 175g Caster Sugar
- 3 Large Eggs, room temperature
- 175g Self-Raising Flour, sifted
- 1 tsp Vanilla Extract
- 4 tbsp Whole Milk, divided
- 125g Salted Butter (for buttercream)
- 250g Icing Sugar (for buttercream)
Instructions
- Preheat your oven to 180°C (350°F) and line a 12-hole muffin tin with high-quality paper cases.
- Cream 175g of softened butter and 175g of caster sugar in a stand mixer for 5 to 7 minutes until the mixture is pale and doubled in volume.
- Add the eggs one at a time, beating for 60 seconds after each addition, then stir in 2 tablespoons of milk on low speed.
- Sift the self-raising flour over the batter and gently fold it in by hand using a metal spoon and a figure-eight motion until just combined.
- Divide the batter evenly into the 12 cases using an ice cream scoop and bake for 18 to 22 minutes until golden and springy.
- Cool the cakes in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the buttercream by beating 125g of butter, 250g of icing sugar, and 2 tablespoons of milk for 5 minutes until light and stable.
- Using a small knife, cut a circle from the top of each cake, slice it in half, pipe buttercream into the cavity, and press the ‘wings’ into the frosting.
Notes
For the most stable buttercream, ensure your butter is soft but not greasy before beating. If the environment is warm, chill the finished cakes briefly to help the wings set firmly in the frosting. Always sift your icing sugar to prevent small lumps that can clog piping tips.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: British