Indulgent Valentine's Day Cake
Serving Size / Yield
- 1 1/2 C. egg whites (about 12 eggs separated)
- 1 1/2 C. powdered sugar
- 1 C. granulated sugar
- 2 tsp. vanilla extract
- 1 1/2 tsp. cream of tartar
- 1 C. all-purpose flour
- 1/4 tsp. salt
- Cherry topping:
- 6 oz. box cherry gelatin
- 1 pint strawberries, rinsed, and halved
Preheat oven to 375ºF.
In a bowl combine flour, powdered sugar, and salt in a bowl. In a large mixing bowl beat egg whites and cream of tartar with a mixer on medium, until contents have a foam-like consistency. Beat in granulated sugar, two tablespoons at a time, on high, then add vanilla extract. Continue to beat mixture until stiff peaks form.
Fold flour mixture into large mixing bowl 1/4 cup at a time. Continue to fold until the dry ingredients are well incorporated have "disappears". Spread cake batter into an ungreased rectangle cake pan, and place in the oven.
Let bake for 30-35 minutes, or until small cracks feel dry to touch, and cake bounces back from touch. Take out and let cool fully. Once cake is fully cooled the place strawberries in 2 inches apart in two rows on cake and set aside. Make gelatin according to package directions, carefully pour gelatin mixture over cake, cover with plastic wrap and place in the refrigerator to set.
Once jello has set, using a large hart cookie cutter, cut out 20-24 hearts. Top with heart shaped sprinkles and serve.
*Tip: to maximize space, when cutting out cake turn cutter the opposite way to bottom row. The bottom of the heart cutter should face the top of bottom of the heart from the top row.