Pre heat the Belling’s 39 litre top oven to 190°C. Line a 24-hole cupcake tray. Cream the butter until soft then add sugar. Beat the mixture until light and fluffy. Add the eggs whisking continuously then sift in the flour and baking powder. Divide the mixture into the paper cases. Open the oven, notice how the door is cool – that’s because of the double glazed glass door making sure the heat is kept on the inside. Pop the cakes into the oven.
Sit back and watch them rise through the glass door; see how the interior light illuminates your beauties to perfection. When cooled, cut the top off each cake, then cut the tops in half to make the butterfly wings. Set aside. Spread half a teaspoon or so of jam on the top of the cut cake. Arrange two butterfly wings at an angle on top of each cake. Dust generously with icing sugar.
Pre heat the Belling’s main oven. Use the remainder of your mixture and pour into a two large circular baking trays and pop into the large 69 litre oven. Cook for 12-15minutes or until golden and springy to the touch – notice how nicely the rise as the gas does, only achievable with a gas oven and it heats from the bottom. Once cooked add jam to the base of one cake and cream to the other, then sandwich together. Mission Complete.
Bite into one of your creations for a taste trial, wow! The moist texture that you can only get from cooking with gas because the moisture in the gas ensures your cakes don’t dry out. Mmmm.
Don’t forget you’ve got also got an electric grill and a 4 gas burner hob up top with push button ignition, hard wearing enamel supports and a flame safety device for all your non cake based culinary creations.