35. Recipes // Victoria Sponge Butterfly Cakes

I'm a huge fan of homemade treats (especially cakes!) and I love to bake them for birthdays as it's something I'm half-decent at, it's fun and it's a lot better for my bank balance than shelling out on an expensive present.

My boyfriend also loves cake and so, this year for his 25th birthday along with several other homemade presents, I baked him a batch of Victoria sponge Butterfly cakes, using my Granny's traditional recipe. They went down a treat.

It's a very simple and memorable recipe and so quick - you only need one spoon and one bowl! This recipe should make 12 average sized buns.

Ingredients for the Sponge

3 x eggs 

Butter (softened)

Self-raising Flour

Caster sugar

Ingredients for the Filling

1/2 jar of jam (whatever flavour you prefer)

140g butter (softened)

280g icing sugar

Icing sugar to dust

The trick: weigh your eggs (say, for example, they weigh 200g altogether)

You would then use 200g of butter, self-raising flour & caster sugar respectively.

Method

Mix together all ingredients in a bowl until it forms a smooth mixture

Spoon into bun cases and cook in a pre-heated oven (180 degrees) for approx. 20 minutes

Whilst cooling, mix your butter and icing sugar until smooth yet thick

 Using a sharp knife, cut out a circle of sponge

Fill the hole firstly with jam and then the butter-cream 

Slice circle of sponge in half, place on cake to look like a butterfly

Blob a bit of jam in the middle for some colour

Dust with icing sugar 

And finally: Scoff.

Tip: For more colour, add some icing colour to the butter-cream and use sprinkles/glitter

Lots of love,

Becci xo