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Passion Fruit and Orange Butterfly Cakes
Passion Fruit and Orange Butterfly Cakes is a modern British recipe for a classic butterfly cake of an orange-flavoured sponge mix where the top of the cake is sliced off and halved to make wings and the cake is served decorated with passion fruit pulp. The full recipe is presented here and I hope you enjoy this classic British version of: Passion Fruit and Orange Butterfly Cakes.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Makes:
12
Rating: 
Tags : Vegetarian RecipesMilk RecipesBaking RecipesCake RecipesBritish Recipes
Passion Fruit and Orange Butterfly Cakes: Classic orange sponge butterfly cake where the cake is decorated with wings formed from the cake top and the whole is decorated with passion fruit.
Ingredients:
125g butter, softened
160g caster sugar
finely-grated zest of 1 orange
juice of 2 oranges
2 eggs
pulp of 1 passion fruit
270g self-raising flour, sifted
150ml double cream
icing sugar, for dusting
a little passion fruit pulp, to garnish
Method:
Cream together the butter, sugar and orange zest together in a bowl until pale and fluffy. Add the eggs, one at a time, beating thoroughly to combine after each addition. Now mix in the orange juice and passion fruit juice.
Once the ingredients have been combined add the flour, a tablespoon at a time, and fold into the wet ingredients. Once mixed, divide the mixture between a 12-well muffin tin or jam tart tin lined with small paper cases. Transfer to an oven pre-heated to 180°C (Gas Mark 4) and bake for between 20 and 25 minutes, or until well risen and golden brown on top.
Remove from the oven and allow to cool in the tins for 5 minutes then transfer to a wire rack to cool completely.
For the decoration, whisk the cream in a bowl for about 4 minutes, or until thick. Now, using a sharp knife cut a circle around the top of each cake. Work your knife around to cut out a disk from the top of the cakes. Remove these discs and then cut each one in half.
Spoon the whipped cream into the holes you made then arrange the two small cake pieces on top to form the wings of the butterfly. Decorate the top with a little additional passion fruit pulp, dust with icing sugar and serve.
