Ingredients for each cake:

3 eggs, separated

5oz caster sugar

6oz self-raising flour

5tbs water

4tbs grape seed oil

For the pink cake:

Pink food colouring or any natural substitute, like beetroot juice (but have in mind the water quantity)

For the chocolate cake:

60g chocolate

2tbs cocoa

You will also need:

A heart shaped cookie cutter

A loaf tin

1. Heat the oven to 180C. Butter and dust with flour a plum cake form. Prepare the first cake. Whisk the egg whites to stiff peaks and set aside.

2. Into the bowl of stand mixer add the egg yolks and sugar and beat until pale cream. Gradually add the oil, water and flour, whisking constantly. Add the pink colour and mix well. Finally add the egg whites and fold gently.

3. Spread the cake mix into the cake form and bake for approximately 35 to 40 minutes. Remove from tin and let cool completely before slicing (two to three hours is ideal, or chill in the fridge).

4. Slice the cake as thick as your cookie cutter is. Then cut heart forms from each slice.

5. Start making the second cake. Heat the oven to 180C again. Cut the chocolate and melt it gently, set aside.

6. Make the cake batter as the first one, adding the cocoa and the melted chocolate instead of the pink colour. Spread 1/3 of the mix into the loaf tin.

7. Arrange the cut heart forms as tightly as possible and pour the remaining batter on top and sides. Bake for 30 minutes.

8. Let the cake cool, sprinkle with powdered sugar and slice, serve with tea or coffee and enjoy the WOW effect!