I made this a few weeks ago for a colleague's leaving do. We went out for dinner and drinks the night before so I had to make something quick and simple. I knew I wanted to make a cake but wouldn't have time to make a fancy layer cake so I decided to jazz up a sponge cake with jam filling to look like a butterfly.
I used to make these quite often pre-blog which is why I'm only sharing this with you now. Since starting my blog, I've tried many new recipes and tend to make something different each time so I can blog about it. This cake has brought back memories of my early baking days and I will try to share a few other tried and tested recipes with you on my blog in the coming months.
For the sponge
250g caster sugar
250g self raising flour
1 teaspoon vanilla extract
For the buttercream
200g icing sugar
few drops of food colouring
- Preheat the oven to 170C.
- Cream the butter and sugar until pale and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Add in the vanilla extract and flour.
- Divide evenly between 2 round sandwich tins.
- Bake for approximately 15-18 minutes or until it's golden brown and a skewer inserted into the middle comes out clean.
- Allow to cool completely before assembling.
- Place 1 cake on a plate. Spread jam evenly over the top.
- Sandwich with second cake.
- To make the buttercream icing, mix all the ingredients until smooth.
- Spread the icing on top of the cake and add sprinkles.
- Slice the cake in half and turn both halves around as shown.
- Add a twix bar in the middle.