Round, heart-shaped chiffon cake

Overview

Chiffon cake is the cake I make the most. I have always baked cakes one by one. I have never tried baking two cakes at the same time because I was worried that the cakes would be heated unevenly and the finished product would be affected... This was my first attempt and it was a success. The color of the two cakes was not affected at all. The height and fluffiness were all what I wanted. I am happy!

Tags

• baking
• cake flour
• corn oil
• corn starch
• egg
• sugar
• vanilla extract
• lemon juice
• milk

Ingredients

Steps

1. 1 Separate the egg whites and egg yolks, and put them into water-free and oil-free containers. Add milk, oil, vanilla extract, and 10 grams of sugar to the egg yolk containers and mix well

   

2. 2 Do not over mix to prevent the egg yolk from becoming glutenous

   

3. 3 Sift in flour and cornstarch

   

4. 4 Manually stir the eggs evenly

   

5. 5 Add a few drops of lemon juice to the egg whites

   

6. 6 Beat the egg whites with an electric mixer, add the sugar in 2 additions, and beat until stiff peaks form

   

7. 7 Lift the egg beater, if the egg white has small sharp corners, it means it is hard to foam

   

8. 8 Add 1/3 of the meringue into the egg yolk paste and mix evenly, do not stir in circles (before adding the meringue, stir the egg yolk paste briefly)

   

9. 9 Pour the egg yolk paste into the remaining meringue and mix evenly. Do not stir in circles to prevent defoaming

   

10. 10 Pour into two molds and knock out any air bubbles

    

11. 11 Place into the preheated oven and bake at 120 degrees for 50 minutes

    

12. 12 Take it out of the oven, shake it a few times and turn it upside down, then remove from the mold after cooling