A Heart in a Cake - A Loaf Cake - Eggless Cake - A Valentine Special

This lovely Loaf cake has a secret: When you cut it open, you'll find that each slice has a heart inside. 

This cake is dedicated to all my trekking friends and feel so blessed to call them friends!

Let me also tell you about the failure of my first attempt of making this cake. The hearts became perfect, the loaf cake also looked perfect when baked but as soon as it was out of the oven it sat down. After it cooled down,  I sliced it the first half of the cake was soft and turned out perfect, but as I started slicing the remaining, this was wet. I had to throw this in the bin. But decided not to give up. I prepared this again and here is the result.  We trekking friends celebrate our Valentine day with this cake in the next week.  We were thrilled to see and eat this cake.

Ingredients

150 Grams Unsalted butter, - at room temperature
200 Grams Sugar powdered

225 Grams All-purpose flour
1/2 + 1/2 Teaspoon Vanilla / Strawberry Essence
1.1/2 Teaspoons Baking powder
3/4 Teaspoon Baking soda
¼ Teaspoon Salt
1.1/2 Cups Milk
Red food coloring - I used Beetroot Juice
Heart shape cutter or silicone molds

Method
Preheat oven to the temperature  to  170 degrees.

Sieve the flour, salt and baking powders thrice.  Keep aside.

Beat the butter and sugar till light and fluffy and add the essence and little flour and milk simultaneously till all the flour is incorporated. 

To make the heart, add red coloring/ beetroot juice and strawberry essence to the mix. Pour batter into a prepared loaf pan or mold. Bake the hearts took 12 to 15 minutes at 170 degrees.  Allow to cool completely.

When cooled unmold the hearts.  

Trim the top and bottom.

The next day I made the other half.
Grease and dust a loaf pan.

Pour little batter about 1/2 inch for the base and tap it well so that it spreads evenly on the base.

Place cake hearts in the middle of the prepared pan; point up, back-to-back touching each other.

Pour the batter first on the sides of the pan and tap it lightly so that all gaps are covered well.

Pour the remaining batter over the hearts and make sure that they are completely covered, tap it again, so that it evenly spreads.

  

Place it in the oven to bake for about 40 -45 minutes.

Remove from oven; allow to cool for 15-20 minutes in the pan on a cooling rack. Remove from pan and cool completely before slicing.

They're guaranteed to satisfy your sweet craving and brighten your day.

My Notes:

I made this into 2 parts of one part - made heart cupcake and  used strawberry essence with beetroot juice as color.

Heart Cupcakes - Makes 9 heart cupcakes.

If you have not used molds then place red color cake on a cutting board. Using the depth of the heart cookie cutter as a guide, cut the cake into slices the same thickness as the cookie cutter

The other half, made the next day to assemble the cake into a loaf pan used vanilla essence and no color.

The top will sit down a little when cooled, but do not worry, while slicing turn  it up side down and then cut.   This cake is so soft that as I was slicing it was crumbling.  Handle this cake with care because your heart is inside.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51

Labels : Cakes, Blogging Marathon,Eggless

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