Cake ingredients: For a 24 cm diameter heart-shaped mould: 180 gm all-purpose flour 1tsp baking powder 150 gm fine castor sugar 3 large eggs (at room temperature) 1 tsp vanilla extract 180 gm softened butter
Method: Lightly grease a 24 cm diameter heart-shaped non-stick baking tin. Sift flour and baking powder together in a sieve, into a bowl, with your hands as high as possible for better airing. Beat all other ingredients together with an electric whisk, until mixture is well combined and smooth, (approx. 1-2 min). Fold in sifted flour, by means of a spatula, until well combined. Bake in a preheated oven of 170 degrees, for about 35 - 40 min. Touch the centre of the cake with the tip of your finger. If it is firm to the touch, remove from oven. Allow to cool in the tin for five to ten minutes, then remove onto a wire rack.
Filling and Decoration: 4 - 5 tbsp soft spreadable strawberry jam 1/2 tsp lemon juice 500 gms whipped cream (Chantilly) 250 gm hulled strawberries
Method: Mix lemon juice and jam to combine well. When cake is completely cooled, transfer to serving dish and start decorating: Spread mixture evenly on top of cake. Cover with a generous amount of cream, using a flat spatula. Decorate with strawberry arrangement, according to your taste, then serve and enjoy. Happy Valentine's Day
