Makes 30
When I was growing up my parents held many dinner parties, and I
always loved to help with the cooking. Mum would delight her guests
with 12-course Cantonesestyle banquets, somewhat curiously
completing the meal with an array of very Australian cakes and
sweets! Mum's butterfly cakes have won the hearts of many over the
years - and now her gorgeous granddaughter Indy shows every sign of
following in her grandma's footsteps…
With an electric mixer or a wooden spoon, cream
butter and sugar together until light and fluffy. Add eggs one at a
time, beating each in until well combined. Add sifted flour, milk
and vanilla and mix until smooth.
Spoon mixture into patty tins lined with paper
patty cases. Bake towards the top of the oven for about 15-17
minutes, or until golden brown. Remove cakes from patty tins and
allow to cool.
Slice tops off cooled cakes, and fill cakes
with freshly whipped cream. Carefully cut tops in half and arrange
these 'butterfly wings' on the cream. Sprinkle a handful of
blueberries on and around each cake, then dust with icing sugar
before serving.
Kylie Kwong is a well
known chef, restaurateur, cookbook writer and television presenter.
This recipe appears in her new book It Tastes Better.