A springy spring recipe full of beans
– vanilla beans!
Lots of dreamy vanilla flavour, (f)airy light sponge, and some pretty (delicious) frosting make this perfect for a spring afternoon!
These deserve the best china and a pot of good quality tea…
Vanilla Buttercream Butterflies
- 3 free-range eggs
- 50g caster sugar
- 25g vanilla sugar
- 75g self-raising flour
- pinch of salt
- butter and flour for greasing
Preheat oven to 190°C. Grease and flour a 23 x 30cm/9 x 12in swiss roll tin.
Beat the eggs and sugar and vanilla sugar together until pale and fluffy. Sift the flour over the surface and fold in gently with a metal spoon.
Pour the cake mixture into the swiss roll tin. Bake for 7-10 minutes, or until golden-brown and springy to the touch.
Remove from the oven. Using a butterfly cookie cutter, cut as many out as possible. (I managed 9 and some mini flowers). Leave to cool on a rack.
- 20g butter at room temperature
- 100g icing sugar
- 30 ml cream/milk
- 1/2 vanilla bean
- Food colouring if desired
Cream together the butter and icing sugar. Add the cream/milk slowly and beat until smooth and fluffy. Scrape seeds out of the vanilla pod and add to buttercream with the food colouring if using. Spread the vanilla bean frosting over the cakes.
Now sprinkle with sprinkles!