Name: Lemon butterfly cakes
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Ingredients: 3 eggs; 2/3 cup caster sugar; 2/3 cup self-raising flour; 25 gram butter, melted; 1 tablespoon boiling water; 3/4 cup cream, whipped; 1/2 cup bought lemon curd; icing sugar, to dust

Ingredients

3 eggs

2/3 cup caster sugar

2/3 cup self-raising flour

25 gram butter, melted

1 tablespoon boiling water

3/4 cup cream, whipped

1/2 cup bought lemon curd

icing sugar, to dust

Method

1.Preheat oven to hot, 200°C (180°C fan-forced). Line a 12-hole (1/3-cup) muffin tray with paper cases.

2.Using an electric mixer, beat eggs and sugar in a small bowl until thick and creamy.

3.Sift flour twice onto a large piece of baking paper. Add to egg mixture; fold until just combined. Pour combined butter and boiling water down side of bowl; gently fold until just combined.

4.Spoon mixture into prepared holes; bake 12 minutes, or until tops spring back when lightly touched. Turn onto a wire rack to cool completely.

5.Using a small sharp knife, cut a circular cone shape, about 3cm diameter at top, from centre of each sponge. Cut off cone tip, leaving a small circle.

6.Fill cakes with cream and curd. Top with circles. Serve dusted with icing sugar.

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Ingredients

Method

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