Butterfly Cakes

Ingredients :
1 orange 200g cake flour 2 level tsp baking powder 140g margarine 1 tsp orange zest 2 eggs 500mls water (to mix) 140 g castor sugar

Butter icing
240 g icing sugar 120 margarine 3 drops colouring 1 drop vanilla essence

Equipment
2 mixing bowls 1 muffin tin Wire cooling rack Wooden spoon Teaspoon Dessert spoon Dinner plate Small brush Cup measuring jug small saucepan flour dredger egg beater cup table knife tea towel food cover table cloth grater

Method
1. Pre- heat oven to 375degrees F (190 degrees C) grease a 9 hole muffin tin. 2. Place margarine in a mixing bowl and soften using a wooden spoon. 3. Add sugar and continue blending with the back of the wooden spoon until fat and sugar are thoroughly mixed. 4. Turn spoon and cream the mixture until its white and fluffy and drops readily from the spoon. Add zest during creaming. 5. Crack eggs into a small bowl and beat lightly. 6. Add the egg to the creamed mixture a spoonful at a time and beat well. 7. To prevent curdling the egg should be at room temperature when added to the creamed mixture and a little flour may be added, a teaspoon at a time (only add little at a time to prevent curdling) 8. Do not add egg and flour together or pockets of unmixed flour together or pockets of unmixed flour may form in the cake. 9. Cease beating when all the egg is used up and gently fold in the remaining flour using a table spoon. 10.Keep mixture to dropping consistency by adding cold water alternately with flour. 11.Place mixture in prepared tin and bake for approximately 20 minutes. 12.Cool on a wire rack. BUTTER CREAM 1. Prepare butter cream. Cut off tops of cakes. Divide cut tops into two vertically. 2. Spread cream over cut cake tops. Place the two top cake halves over the cream back to back to resemble wings. 3. Serve on a paper doily in a tray/dinner plate.