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Chiffon Valentine Cake

“I first made this lovely lightly textured cake for my husband for Valentine’s Day more than 25 years ago,” recalls Pat E. of Provo, Utah. “It’s perfect for any special occasion. As an alternative, I’ve decorated the top with chocolate kisses.”

Yield: 12 servings.

1/2 cup baking cocoa
1/2 cup hot water
1-1/4 cups sugar, divided
3/4 cup all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
4 eggs, separated
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar

Frosting:
1-1/2 cups whipping cream
1/4 cup confectioners’ sugar

15 small fresh strawberries, halved
Fresh mint, optional

Line two greased 9-in. heart-shaped pans with waxed paper and grease the paper; set aside.

In a small bowl, combine cocoa and water until smooth; cool. In a large mixing bowl, combine 1 cup sugar, flour, baking soda and salt. Add egg yolks, oil, vanilla and cocoa mixture; stir until smooth. In a small mixing bowl, beat egg whites until foamy. Add cream of tartar; beat for 1 minute. Gradually add the remaining sugar, beating until soft peaks form. Gradually fold into chocolate mixture.

Pour into prepared pans. Bake at 350 F for 18-20 minutes or until top springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks to cool completely; carefully remove waxed paper.

In a mixing bowl, beat cream and confectioners’ sugar. Spread frosting between layers and over top and sides of cake. Spoon 1-1/2 cups of frosting into a pastry bag with a star or round tip. Pipe a decorative lattice design on cake top and sides. Garnish with strawberries and mint if desired. Refrigerate until serving.

Source: Taste of Home Magazine - subscribe to Taste of Home or send a gift subscription

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