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- 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
Preheat the oven to 350 degrees F. Butter and flour a medium-sized heart-shaped cake pan.
FOR THE CAKE:
Beat the eggs and sugar together 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 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.
nutrition information per serving
310 calories; 8g total fat; 122mg cholesterol; 40mg sodium; 54g carbohydrates; 0g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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