Butterfly Sponge Cake

Ingredients

• 150g butter
• 150g caster sugar
• 3 eggs
• 150g self-raising flour
• ½ tsp baking powder
• 4 tbsp raspberry jam
• 125g raspberries

Method

1. Heat the oven to gas 4, 180°C, fan 160°C. Line a cupcake tray with papers.
2. Cream together the margarine or butter and sugar until light and fluffy. Add the eggs and again beat the mixture. Fold in the flour and baking powder and then spoon into the paper cases.
3. Place in the oven and bake for 15-20 minutes until lightly golden and set. Remove and cool on a baking wire. When cool, using a small knife, cut out a circle at the top of each cake and cut these in half.
4. Fill each cupcake with a little spoonful of jam, carefully press the straight sides of the cut pieces into the jam, then top each with a raspberry and dust lightly with some icing sugar.