Ingredients:
100g sponge cake flour (00 grade flour)
100g caster sugar
100g unsalted butter, softened
2 medium eggs, beaten
a few drops of vanilla extract
For the Decoration:
100g icing sugar
90g butter
a few drops of vanilla extract
food colouring
sprinkles and sweets (candies) to decorate
Method:
Sift the flour into a bowl then set. With an electric whisk, cream together the sugar and butter until light and fluffy.
Gradually add the beaten eggs and vanilla extract, a little at a time, beating thoroughly to combine after each addition (add a little flour each time to prevent the mixture from splitting). Fold in the remaining flour, stirring until the ingredients are combined.
Line the wells of a 12-hole bun tin with paper cases then spoon in the batter. Transfer to an oven pre-heated to 160°C (Gas Mark 4) and bake for about 20 minutes, or until lightly golden brown and springy to the touch.
Transfer to a wire rack to cool as you prepare the icing (frosting). Cream together the icing sugar, butter and vanilla extract until smooth and creamy.
To decorate the cakes cut a slice from the top of each cake and slice these pieces in half. Place a little buttercream in the voids in the top of the cakes and sit the sponge piece in these to form the 'wings'. Alternatively pipe the buttercream in swirls.
Garnish with sprinkles, as required.
