Butterfly cakes with strawberry jam | Women's Weekly Food
Delightful butterfly cakes with strawberry jam perfect for children's parties or morning teas. Easy to make and customizable. Serves 24.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 125 grams (4 ounces) butter, softened
- 1 teaspoon vanilla extract
- 2/3 cup (150g) caster (superfine) sugar
- 3 eggs
- 1 1/2 cup (225g) self-raising flour
- 1/4 cup (60ml) milk
- 1 cup (250ml) thickened (heavy) cream
- 1/2 cup (160g) strawberry or raspberry jam
- 2 teaspoons icing (confectioners') sugar
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