Feb 01 2009
VALENTINE CAKE
Cooking time: 20-25 minutes.
Preparation time: 40 minutes.
Main cooking utensils: 8 inch heart shaped pans, pastry bag and nozzle.
Oven temperature: 375 - 400F
For 10 servings you need:
FIRST CAKE:
* 2 eggs.
* Pinch salt.
* 1/4 cup sugar.
* 1/2 cup cornstarch.
* Few drops vanilla extract.
SECOND CAKE:
* 2 eggs.
* Pinch salt.
* 1/4 cup sugar.
* 1/2 cup cornstarch.
* Few drops strawberry flavoring.
BUTTER ICING: (to make butter icing, cream ingredients together)
* 1/2 cup butter.
* 1-1/2 - 2 cups sifter confectioners sugar.
GLACE ICING: (to make glace icing, blend confectioners sugar and water.
* 3-1/2 cup sifter confectioners sugar.
* 2 tablespoons warm water.
1. Separate eggs and beat whites with the salt until they are stiff, then beat in the egg yolks.
2. Add sugar and continue beating until the mixture is thick and creamy.
3. Fold in the cornstarch and extract.
4. Bake for time and temperature given.
5. When cooked, turn out and cool.
6. Make second cake in same way, this time adding strawberry flavoring..
7. Sandwich the cakes together with a little of the butter icing.
8. Put the cake on a board and pour the glace icing over to cover completely.
9. Pipe an edging using bag and nozzle with the butter icing.
10. Decorate with ribbons and flowers.
TO VARY: For thicker icing use 5-1/2 cups confectioners sugar and coat twice before piping.
TO STORE: This keeps several days.
Purrfect cake for a purrfect Valentine’s Day.
