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Ginger Sponge Butterfly Cakes
Ginger Sponge Butterfly Cakes
Muffins

Ginger Sponge Butterfly Cakes

5
20 mins
10 mins
16

Soft, delicate sponge with a light, fluffy cream cheese filling; these are truly out of this world! Take it from us, one is definitely never enough.

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  • Ingredients
  • Method

Ingredients

  • 4 eggs, separated
  • 100g Chelsea Caster Sugar
  • 2 Tbsp Chelsea Golden Syrup
  • 120g plain flour
  • 1 tsp baking soda
  • 1½ tsp ground ginger

Filling

  • 125g cream cheese
  • 30g butter, softened
  • ½ cup Chelsea Icing Sugar
  • 300ml cream, softly whipped
  • Chelsea Icing Sugar to dust

Chelsea Products in Recipe

Golden Syrup

Golden Syrup

Chelsea Golden Syrup in the...
Caster Sugar

Caster Sugar

The fine crystal of Chelsea...
Icing Sugar

Icing Sugar

Icing sugar can also be...
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Method

Preheat the oven to 160°C fan bake. Grease a patty tin.
Using an electric beater, whip egg whites until foamy then gradually add the caster sugar, beating for 3-4 minutes until thick, white and glossy. Beat in egg yolks and golden syrup on a medium-low speed.
Sift over flour, baking soda and ginger and stir gently to combine. Spoon into prepared tin and smooth tops, then bake for 8-10 minutes until puffed and golden (they should spring back when lightly pressed in the centre). Cool on a wire rack before filling.
Filling : Beat butter, cream cheese and icing sugar together until light and fluffy. Fold in whipped cream until combined. Slice off the top of each cake and cut this in half to make two wings. When ready to serve, lavishly spoon filling onto the top of the cake and decorate with the two pieces of wings. Dust with icing sugar.
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How to Choose SugarFor Baking?
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How to Choose SugarFor Baking?

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