Butterfly Cream Cake by Sara Riaz

Ingredients for Butterfly Cream Cake:

For Sponge:

• Eggs 5
• Caster sugar 5 oz
• Maida 5 oz
• Baking powder 1 tsp
• Vanilla essence 1 tsp

For Icing:

• Cream 1 kg
• Icing sugar 1 cup
• Kiwi 2
• Peach 1 tin
• Strawberry 1 box
  

Method:

1. For Cake: Put sugar in eggs and beat it.
2. When beaten, mix vanilla essence.
3. Add together strain maida and baking powder and fold it.
4. Grease 10 inch round cake tin and put mixture in it.
5. Bake in oven on 180 degrees C for 25 to 30 minutes.
6. Chill it, cut it and give the shape of butterfly.
7. For Icing: Beat cream and mix icing sugar.
8. Decorate cake with cream and fruit and serve.