Valentine Cake

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Preparation info

  • 3

    heart-shaped layers
    • Difficulty

      Complex

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • cups sifted cake flour
  • cups sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • ½ cup salad oil
  • 6 egg yolks
  • 1 teaspoon grated lemon rind
  • 2 teaspoons lemon juice
  • ¾ cup water
  • 6 egg whites
  • ½ teaspoon cream of tartar
  • Strawberry Filling
  • Fudge Frosting
  • Buttercream

Method

  1. Preheat oven to moderate (350°F.).

  2. Sift the flour, sugar, baking powder and salt into a mixing bowl. Add the oil, unbeaten egg yolks, lemon rind and juice and the water. Beat until smooth with a hand or electric mixer.

  3. Beat the egg whites together with the cream of tartar until very stiff. Fold the egg-yolk mixture into the egg whites until just blended. Do not overblend.

  4. Pour the batter into three ungreased heart-shaped pans. Bake for thirty-five minutes. Invert the pans to cool by resting on two other pans. When cool, loosen all around with a spatula and remove from the pan.

Assembling the Cake

  1. Brush off the loose crumbs from two of the layers.

  2. Place one layer upside down on a platter or foil-covered cardboard shape. Spread with half the strawberry filling, keeping it one-quarter inch from the edge.

  3. Add the second layer. Spread with the remaining filling as before. Top with the third layer.

  4. Using a wide spatula, spread the sides of the cake with fudge frosting. Spread the remaining frosting on top of the cake. Smooth the layer of frosting by using a clean spatula dipped into warm water.

  5. Place the buttercream in a decorating tube or bag fitted with a star decorating point. Decorate the base and top of the cake.

  6. Arrange a cascade of fresh garnet roses (which have been rinsed under running water and drained well on a paper towel) atop the decorated cake.

  7. The cake should be stored in the refrigerator until serving time and any left over should be promptly returned to the refrigerator.

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