Silver Spoon

St Clements Butterfly cakes
Tried and tested

St Clements Butterfly cakes

Recipe Submitted By: bakingmad

So dainty and old fashioned, these little tea time classic are light and citrusy. Do not rush into slicing rounds off the top of your little cakes. They are so light that they will just break if you dont allow then to cool fully to room temperature before doing so.

Preparation Time 15 minutes
Baking Time 20 minutes
Portions 12
Skill Level Easy
Average Rating 0 stars
 

St Clements Butterfly cakes Ingredients

55 grams Butter softened
175 grams Golden Caster Sugar (Billington's) Golden Caster Sugar (Billington's)
2 Free Range Eggs large, beaten Free Range Eggs
200 grams Self Raising White Flour (Allinson Nature Friendly) Self Raising White Flour (Allinson Nature Friendly)
1 Orange unwaxed fruit, grated zest
1 Lemons unwaxed fruit, grated zest
150 ml Milk Milk
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Additional Ingredients

100 grams Butter unsalted, softned
100 grams Billington's Golden Icing Sugar
0.50 Orange unwaxed fruit, grated zest
0.50 Lemons unwaxed fruit, grated zest
 

This recipe uses

  • Golden Caster Sugar (Billington's)
  • Free Range Eggs
  • Self Raising White Flour (Allinson Nature Friendly)
  • Milk

How to make St Clements Butterfly cakes

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  1. Preheat the oven to 180°C/ fan 160°C/Gas Mark 4 method tip
  2. Line a patty tin with 12 baking cases
  3. Beat with an electric whisk, or a wooden spoon, the softened butter and Billington's Golden Caster Sugar until well combined. method tip
  4. Whilst still beating, gradually pour in the beaten egg until thoroughly mixed. method tip
  5. Gently fold in the flour, orange and lemon zest until just combined.
  6. Stir in the milk. Spoon the mixture into the cases, and bake in the middle of the oven for 20 minutes or until gloden and risen. method tip
  7. Remove from the oven and leave to cool in the tin on a wire rack
  8. For the Icing, beat together the butter, Billington's icing sugar and zest of the orange and lemon using an electric whick until smooth and creamy.
  9. When the cakes are completely cool, using a small serrated knife, carefully slice little rounds from the tip of each cake and slice again in half. Using the buttercream icing, spoon a little of the icing on top of each cake and gently replace the halved rounds in a butterfly wing position. Using a sieve sprinkle with a little extra Billington's Golden Icing Sugar. Serve on a pretty plate or cake stand.
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