Ingredients:

• 115 gms – Refined flour
• 115 gms – Sugar
• 55 gms – Butter or margarine
• 2 – eggs
• Milk, a little if necessary for mixing to dropping consistency
• 1/2 tsp – Baking powder
• For the filling:
• 55 gms – Margarine
• 2 tbsp – Honey
• A few drops of vanilla essence
• 115 gms – Fruit (any, fresh or canned)

Method:

1. Make a sponge cake in the usual way.
2. Split in half when cold.
3. Cream margarine and honey together and spread two-thirds over the bottom half of sponge cake.
4. Slice fruit and arrange most of it on top.
5. Cut other half of cake into two and arrange on top of fruit like butterfly wings.
6. Spread rest of filling down centre and decorate with remaining fruit.