Valentine Cake
Make up Victoria Sandwich mixture
http://cakerecipebook.blogspot.com/2009/12/victoria-sandwich-cake.html
Bake in a greased and lined heart-shaped tin (pan) or 8 in. sandwich tin (cake pan) for 35-40 minutes in the centre of a moderate oven (350°F, Gas Mark 4).
Leave in the tin (pan) for 5 minutes then turn out on to a wire (cake) rack. Peel away paper. If the cake was baked in a heart-shaped tin (pan) cut in half horizontally. If baked in a sandwich tin (pan), cut into a heart-shape and then slice in half horizontally.
Sandwich the cake together with a little apricot jam (preserves).
Topping: beat 1/4 pint (5/8 cup) double cream (whipping cream) with 1 tablespoon (1 1/4 T) milk until thick, then stir in 2 tablespoons
(2 1/2 T) melted and sieved apricot jam (preserves). Spread thickly over the top of the cake.
Break up 3 oz. (3 squares) plain (semi-sweet) chocolate and put into a bowl over hot water. Leave until melted then stir in 1 1/2 oz. (1 cup) cornflakes. Leave until almost cold then pile on top of the cake. Refrigerate for 10-15 minutes for chocolate to harden.
If possible, make and eat on the same day.
Make up Victoria Sandwich mixture
http://cakerecipebook.blogspot.com/2009/12/victoria-sandwich-cake.html
Bake in a greased and lined heart-shaped tin (pan) or 8 in. sandwich tin (cake pan) for 35-40 minutes in the centre of a moderate oven (350°F, Gas Mark 4).
Leave in the tin (pan) for 5 minutes then turn out on to a wire (cake) rack. Peel away paper. If the cake was baked in a heart-shaped tin (pan) cut in half horizontally. If baked in a sandwich tin (pan), cut into a heart-shape and then slice in half horizontally.
Sandwich the cake together with a little apricot jam (preserves).
Topping: beat 1/4 pint (5/8 cup) double cream (whipping cream) with 1 tablespoon (1 1/4 T) milk until thick, then stir in 2 tablespoons
(2 1/2 T) melted and sieved apricot jam (preserves). Spread thickly over the top of the cake.
Break up 3 oz. (3 squares) plain (semi-sweet) chocolate and put into a bowl over hot water. Leave until melted then stir in 1 1/2 oz. (1 cup) cornflakes. Leave until almost cold then pile on top of the cake. Refrigerate for 10-15 minutes for chocolate to harden.
If possible, make and eat on the same day.
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