Ginger Fluff Butterfly Cakes

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Recipe's preparation

Preparing the cakes

Describe the preparation steps of your recipe

 

Preheat oven to 200 ⁰C

Weigh Raw sugar into TM bowl and mill 3 sec, speed 9, to make castor sugar. Set aside.

Clean and dry TM bowl according to instructions, ensuring it has been thoroughly cleaned.

While waiting for TM bowl to dry completely, prepare other ingredients, as follows:

               Separate egg whites from yolks into two separate bowls

               Combine dry ingredients and sift three times (This is a must for this recipe)

               Prepare muffin cases in 12 hole tin

Insert butterfly into TM bowl, and place egg whites into TM bowl, with a pinch of salt (or cream of tartar). Whip egg whites 37⁰, speed 3.5 for 3-4 minutes until stiff peaks form.

Continue to whip, with MC removed, 37⁰, speed 3 for approximately 3 minutes, and gradually add the milled sugar through hole in lid, being careful to add slowly. Then add egg yolks, and syrup using the same method, whipping for 1 minute, speed 3, or until combined and fluffy.

Using speed spoon, gradually sift flour mixture through the hole in the lid, until just combined.

Spoon mixture into patty cases and bake 10-15 mins until cakes spring back to shape when lightly touched.  Remove from oven and allow to cool.

Decorating the cakes

 

Cut a circle out of the centre of each cake, using a sharp knife from the TM Tool Kit. .  Cut each circle in half again.

Fill each cake with whipped cream, place 1 length of strawberry on top of cream, then a half circle on either side of the strawberry. Dust with icing sugar for decoration