Cakes have long been popular in the British Isles - they get a mention in Chaucer, but in those days they were sweetened with honey.
The availability of cheap sugar from 17th Century onwards meant that the baking of sweet cakes became easier. Raising agents, first used in the 19th century, such as bicarbonate of soda and baking powder took over from yeast and made the cakes lighter.
They became popular to have with 'tea'.
After the 2nd World War, when sugar was taken off rationing, children were able to enjoy cakes again.
A Victoria sponge recipe can also be used to make small cakes such as fairy cakes and butterfly cakes. Children in the 60s and 70s often made these at school and proudly took them home to share with the family.
This recipe can be made in 2 parts as the cakes must be completely cool before the tops are cut off them.
If you have a food mixer, you can get nearly as good results by putting all the cake ingredients in at once and beating hard.
Ingredients
The cakes:
* 100g soft butter
* 100g caster sugar
* 100g self-raising flour
* 2 eggs - at room temperature
The Butter Cream Frosting:
* 50g soft butter
* 100g icing sugar
* 1 tbsp milk
* colouring (optional)
Making and cooking it
1. Grease well 12 - 15 bun (patty) tins or prepare the same number of small cake cases
2. Turn on the oven to 185C / 375F / Gas no 5
3. Cream the butter and caster sugar together until light and fluffy
4. Beat the eggs in a separate bowl
5. Gradually beat the egg mixture into the butter and sugar, adding a little sifted flour if it starts to curdle
6. Gently fold in the sifted flour
7. Drop a large teaspoon of mixture into each of the bun tins (or cake cases)
8. Bake for 20 - 25 mins (until golden and well risen)
9. Take from the oven and cool on wire rack
10. Whilst they are cooling, make the frosting by gradually beating the sifted icing sugar into the soft butter, adding a little milk as it becomes too difficult
11. Split the frosting up to add a few drops of colouring if wanted
12. When the cakes are completely cool, carefully slice the risen top off
13. Cut each top in half to make the wings
14. Put a portion of the butter frosting on each (you can pipe it if wished)
15. Place the 2 wings on each cake, pressing the thicker ends into the frosting
16. Sprinkle with a little sieved icing sugar
Thank you to the " Cook It" website for this recipe and interesting information concerning the history of butterfly cakes and the like.
Now I have not tried this one, but I have to substitute sugar for artificial sweetener for diabetic reasons, I will give this a go, and let you know.
Skye
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