Preheat oven to 180°C or 160°C fan-forced. Line a 12 patty pan tin with patty papers.
Place water and eggs into mixing bowl, followed by the Premium Sponge Mix. Using a whisk attachment on an electric mixer, whisk together on low speed until combined. Scrape edges of bowl and whisk on fast speed for 10 minutes until mixture is lump free.
Divide the batter between 12 patty pans.
Bake in oven for approximately 12 minutes or until the sponge bounces back when pushed in the middle. Tip the cake onto a wire rack to cool.
Place thickened cream, vanilla essence and sugar into a mixing bowl. Whisk on fast speed until stiff peaks are formed.
Once cakes are cool, cut the tops off and then cut them in half. Using a star piping nozzle, pipe a swirl of cream onto the patty cake.
Place the 2 bits of cake into the cream to look like a butterfly. Pipe a drop of jam in the middle and then dust with icing sugar.
These instructions may vary depending on the equipment used.