Bake the sponge cake in a heart-shaped tin. Cut the cake into three layers, spread them with a good jam or truffle filling and sandwich the layers together. Glaze with strawberry icing.
You can also make mini cakes by cutting heart shapes out of the sponge cake slices using a cookie cutter.
Sponge cake, basic recipe
Grease a 1½ litre cake tin and sprinkle with flour or semolina. Set the oven temperature to 175°C.
Belt the butter/margarine and allow it to cool. Beat the eggs with the icing sugar until light and fluffy. Mix together the flour and baking powder and stir into the egg mixture.
Add the butter/margarine and water. Pour the mixture into the cake tin.
Bake in the lower part of the oven for 40-50 minutes.
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