1965 Valentine's Cake Recipe

 The second in the Vintage Valentine's baking series is this delicious cake from Marguerite Patten's 'Cake Icing & Decorating' book dating from 1965.

Valentine Cake

First Cake:
2 eggs
pinc salt
2 oz. castor sugar [56g]
1 packet banana flavoured cornflour [from research I gauge 50g, use banana essence]
1/2 oz. cornflour [14g]

Second Cake:
2 eggs
pinch salt
2 oz. castor sugar [56g]
1 packet strawberry flavoured cornflour [from research I gauge 50g, use strawberry essence]
1/2 oz. cornflour [14g]

Butter icing
Glacè icing

Separate the eggs and beat the whites with the salt until they are stiff, then beat in the egg yolks. Add the sugar and continue beating until the mixture is thick and creamy. Fold in the sieved cornflours and bake in a prepared 8-inch heart-shaped tin for 20-25 minutes in a moderately hot oven 400°F. [200°C].
When cooked, turn out and cool. Make a second cake in the same way, this time using the strawberry flavoured cornflour. Sandwich the cakes together with a little butter icing. Put the cake on a board and pour the glacè icing over, covering completely. Pipe an edging using a No. 8 pipe with butter icing.
Decorate with ribbons and flowers.

With love from,