Ingredients
Serves 12
175g self-raising flour
Pinch of salt
110g butter at room temperature
110g caster sugar
2 large eggs
1 tablespoon orange juice
Zest of 1 orange
Icing sugar for dusting or any decorating you desire.
For butterfly cake decorating
300ml Whipped cream
Strawberry Jam
Method
Preheat oven to 190°C (375°F or 180°C for fan forced oven).
Grease and line a patty tin.
Combine all ingredients and beat until smooth and pale in colour.
Spoon equal amounts of mixture into the paper cases.
Bake for 15 minutes or until golden brown and light to touch.
Turn out onto cake cooler.
For Btterfly Cakes
Angle a small sharp knife and cut each cake to within about 1cm of the edge of the cake to remove a cone-shaped round, leaving a cavity in the centre.
Cut the removed round in half and set aside.
Fill the centre of each cake with cream and a dollop of jam. Return the two pieces of cake to sit on top like butterfly wings.
Dust with icing sugar.