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Heart Cake

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Source: Close-up on Cakes
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Active Time:  20 Minutes
 Total Time:  45 Minutes
 Yield:  Serves 8
RECIPE INGREDIENTS
For the Cake:
4 eggs
1/2 cup sugar
1 cup all-purpose flour
1/4 cup butter, melted
1 teaspoon vanilla extract
1 drop red food coloring
For the Icing:
1 1/2 cups confectioners' sugar
1 egg white, lightly whisked
1 teaspoon raspberry extract
2 drops red food coloring
Rose petals for decoration, optional*
Heart Cake Recipe at Cooking.com
DIRECTIONS
Preheat the oven to 350 degrees F. Butter and flour a medium-sized heart-shaped cake pan.

FOR THE CAKE:
Beat together the eggs and sugar until pale and the mixture forms ribbons, about 3-4 minutes. Sift the flour into the batter in 3 batches, folding in after each addition. Add the butter, vanilla, and food coloring with the last batch. Pour the batter into the prepared pan. Bake for 20-30 minutes, or until a skewer inserted in the center of the cake comes out clean. Let cool in the pan for 2-3 minutes before turning out onto a wire rack to cool completely.

FOR THE ICING:
Sift the sugar into a large bowl. Gradually stir in the combined egg white and raspberry extract until smooth, about 1-2 minutes. Reserve 2 tablespoons of the icing for decoration and color the rest with 1 drop of the red food coloring. Color the reserved icing with the remaining drop of food coloring so that it is darker. Spread a thin layer of the paler icing evenly over the cake and allow it to set. Fill a pastry (piping) bag with the reserved icing and pipe small decorative dots and a fine rim around the top edge of the cake. Decorate with rose petals if desired and serve.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
 Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 8
Calories: 310
Fat. Total: 8g
Protein: 5g
Carbohydrates, Total: 54g
Sodium: 40mg
% Cal. from Fat: 23%
Cholesterol: 122mg
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