Fairy cake

• 125 grams butter
• 3/4 cup caster sugar
• 1 tsp vanilla or lemon essence
• 2 eggs
• 2 cups self-raising flour
• 1/2 cup milk
• 1/2 cup jam
• 1/2 cup cream, whipped
• icing sugar to dust with

Method

1. Beat the butter, sugar and vanilla or lemon essence until creamy.
2. Beat in the eggs one at a time.
3. Fold in the sifted flour alternately with the milk.
4. Three-quarters fill 18 well-greased paper patty cases or well-greased muffin tins.
5. Bake at 180°C for 12-15 minutes until well risen and golden. Cool on a cake rack.
6. Cut out a small circle in the top of each cake and cut each circle in half. Spoon a little jam in the centre hollow and top with whipped cream. Arrange the "wings" into the cream and dust with icing sugar before serving.