Description
A delightful mini heart cake perfect for Valentine’s Day.
Ingredients
Scale
- 110g plain flour
- 1½ tsp baking powder
- 110g caster sugar
- 110g unsalted butter, softened
- 2 medium eggs
- 1 tsp vanilla essence
- good quality raspberry jam
- 200ml double cream
- icing sugar, for dusting
Instructions
- Preheat the oven to 170C/325F/gas 3. Prepare a rectangular 20 x 30cm Swiss roll or sandwich tin: line it with parchment and grease it lightly.
- Sift the flour with the baking powder into a large bowl. Add all the other sponge ingredients. Beat until the batter becomes creamy and smooth.
- Spoon it into the prepared tin and bake for 20-25 minutes until the sponge springs back when lightly pressed. Turn the cake out onto a wooden board and cool completely.
- Lightly whip the cream.
- Using a heart shaped biscuit cutter, cut out hearts from the cooled sponge.
- Spread some jam over half the hearts and spoon the whipped cream on the other hearts.
- Sandwich them together and dust with icing sugar before serving.
Notes
- Ensure the butter is softened for better mixing.
- Use fresh raspberries for an extra touch.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 mini heart cake
- Calories: 250
- Sugar: 15g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
Keywords: Valentine mini heart cake, heart cake, dessert, Valentine's Day