INGREDIENTS:
-6 large eggs, separated
-6 tbsp milk, room temperature
-4 tbsp vegetable oil
-1 tsp vanilla extract
-3/4 cup granulated sugar
-1 cup all purpose flour
-1 tsp baking powder
-pink food coloring
-a few drops strawberry extract (optional)
-4-5 cups Cream Cheese Frosting
HEART PATTERN-
-1 large egg
-2 tbsp granulated sugar
-1/3 cup flour
-1 tbsp vegetable oil
-red food coloring
HEART PATTERN-
Line a 9X13 baking pan with parchment paper.
Whisk together the ingredients for the heart pattern in a small bowl and transfer to a piping bag.
With the red batter, pipe small hearts onto the parchment paper until fully covered. Place into the freezer to chill.
Preheat the oven to 375F, then separate the egg whites from the egg yolks into two mixing bowls.
Whisk the milk, oil, vanilla, strawberry extract (if using), and pink food coloring into the bowl of egg yolks. Next, sift in the flour and baking powder. Whisk until combined and set aside.
Beat the egg whites on high speed until foamy, then slowly add in the sugar while continuing to whisk. Beat until stiff peaks have formed.
Gently fold the meringue into the egg yolk mixture, about 1 cup at a time. Be careful not to deflate the meringue while mixing.
Pour the batter on top of the chilled heart pattern and smooth to the edges of the pan.
Place into the oven and bake for 12-15 minutes.
Once baked, flip onto a floured surface, remove the parchment, and allow to cool for 5-10 minutes. Trim the edges of the cake if needed.
Spread a layer of cream cheese frosting evenly onto the cake. Carefully roll up the cake and tightly wrap in plastic wrap.
Place into the fridge to chill for at least 1 hour, then pipe extra frosting and add strawberries on top for decoration.
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