Can’t say it’s my favourite holiday tomorrow – once you’ve endured peppero/pocky day, valentines day, and white day, it doesn’t hold very much sentiment anymore – but for all those who don’t want to spend money on store bought cakes and chocolate, I think I have just the thing for you.
Chocolate Heart cake, anyone?
(p.s. it has no fat! Which makes it a chiffon cake base, but don’t worry it’s not scary or hard!)
100g plain flour
125g caster sugar
25g cocoa powder
4 large eggs
4tbsp icing sugar
284ml double cream, whipped.
1 – preheat your oven to 180C/Gas Mark 4
2 – grease your heart shaped tin(s) – I got mine from Wilko’s
3 – sift together flour & cocoa powder
4 – put eggs and sugar into a heat proof bowl over a pan of simmering water. Do not let the water boil or touch the bowl!!!
5 – whisk the eggs & sugar together until thick, foamy, pale and tripled in volume – preferably with an electric hand whisk because if you’re ace like me and don’t have one it’ll take a lot longer than 10 minutes… who needs arm day, eh?
6 – remove bow from pan and whisk for 2 more minutes until cool
7 – fold in flour and cocoa using a metal spoon – try to keep as much air as possible in the mix!
8 – pour mixture into cake tin(s) and bake for 25 minutes until sides have shrunk away from the tin/it’s springy to the touch
9 – turn out onto a wire rack and leave to cool
10 – dust with some icing sugar!
11 – mix 2 tablespoons of icing sugar into the cream
12 – decorate your heart!
I’m not a massive fan of Chiffon cakes myself, but I was determined to try and make at least one this year – so success!! It tastes divine, fyi – so if you make this for anyone special tomorrow, it’ll definitely be appreciated!