100g margerine (4oz)
100g caster sugar (4oz)
100g self-raising flour (4oz)
2 eggs
Butter Icing ( see basic recipie )
- cream margerine and sugar until light and fluffy
- beat in eggs one at a time, adding a little flour with each.
- Half-fill paper cases or greases patti tins with the mixture
- bake at 190 or gas mark 5 for about 20 mins until firm and light brown on top
- when cold, cut a slice from the top of each cake, cut it in half.
- place a little butter cream on each and arrange wings on top of the cream.
