Preheat oven to 180°C (160°C fan-forced). Grease and line a deep 25cm-heart cake pan.
Beat butter in medium bowl with electric mixer until creamy. Sift flour and ¼ cup (55g) of the sugar together. Beat half the flour mixture and half the milk into the butter until just combined. Beat in remaining flour and milk.
Beat eggs and egg whites in small bowl with electric mixer until thick and creamy. Gradually add remaining sugar, one tablespoon at a time, beating until sugar dissolves between additions. Gradually mix egg mixture into flour mixture with motor operating on a low speed, until just combined.
Spread cake mixture into pan and bake for about 50 minutes. Stand cake for 10 minutes before turning, top-side up, onto wire rack to cool.
FLUFFY FROSTING: Stir the sugar and water in small saucepan over low heat, without boiling, until sugar is dissolved. Boil, uncovered, without stirring for about 5 minutes, or until syrup reaches 116°C on a candy thermometer. Syrup should be thick but not coloured. Remove from heat; allow bubbles to subside. Beat egg whites in small bowl with electric mixer until soft peaks form. While mixer is operating, add hot syrup in thin stream; beat on high speed for about 10 minutes or until mixture is thick and cool. Place 2 tablespoons of the frosting in small bowl and tint green. Tint remaining icing pink.
Spread top and sides of cake with the pink Fluffy Frosting; decorate cake with roses. Spoon green Fluffy Frosting into small piping bag fitted with a leaf piping nozzle; pipe leaves onto cake.
Suitable to freeze (without icing). Not suitable to microwave.
COOK'S NOTES
For a dairy-free version of this cake, substitute dairy-free spread for the butter and soy milk for the milk. Cake can be stored in an airtight container for up to 2 days. Undecorated cake can be frozen for up to 3 months.
Recipes are from The Australian Women’s Weekly The Gluten-free Cookbook, RRP $24.95, available from March in selected bookstores and online from www.acpbooks.com.au
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