Ingredients
Instructions
Preheat your oven to 175°C (350°F). Grease a heart-shaped cake tin.
In a bowl, whisk together the plain flour, baking powder, and salt.
In a separate large bowl, cream the softened unsalted butter and caster sugar until light and fluffy.
Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the whole milk. Mix until just combined.
Pour half of the batter into the prepared heart-shaped tin.
Add a few drops of red food colouring to the remaining batter and mix until you get a pink colour.
Spoon the pink batter over the plain batter and swirl gently with a knife for a marbled effect.
Bake for about 30 minutes, or until a skewer inserted into the centre comes out clean.
Let the cake cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Once cooled, dust the top with a little icing sugar before serving.