Cake with love in my heart

Overview

Chiffon cake is soft and light, while sponge cake is thick and delicate. What will it look like when they are combined together? I named today’s cake “Love in the Heart.” The red heart in the middle is made using the chiffon cake method, with a little bit of red yeast rice powder added to make it look pink and tender; the outside is made using the sponge cake method, with the red hearts surrounded. Not only is the color beautiful, but it also has a profound meaning: Use my solid body to protect your soft heart! Foodies are always looking for ways to add some meaning to their food.

Tags

• baking
• butter
• cake mix
• corn oil
• egg
• red yeast rice powder
• white sugar
• milk

Ingredients

Steps

1. 1 All materials are ready

   

2. 2 First, complete the chiffon cake slices: separate the egg whites and egg yolks of the two eggs, and put the egg whites into an oil-free and water-free basin

   

3. 3 Add corn oil and milk to the egg yolk

   

4. 4 Mix well

   

5. 5 Sift the flour and red yeast powder into a bowl

   

6. 6 Stir evenly without any dry powder particles

   

7. 7 Beat the egg whites into rough foam with an electric whisk, then add 20 grams of sugar and beat at medium speed

   

8. 8 When the egg whites are beaten into fine peaks, add the remaining 20 grams of sugar and continue beating at medium speed

   

9. 9 Lift the whisk head, the egg white batter will appear at a small right angle, and the beating is completed; at this time, the oven will begin to preheat 150 degrees

   

10. 10 Take a small half of the egg white batter and put it into the egg yolk batter

    

11. 11 Stir from bottom to top until evenly mixed

    

12. 12 Pour the mixed batter back into the egg white batter basin

    

13. 13 Use the stirring and cutting method to mix evenly into a fine and shiny cake batter

    

14. 14 Pour the cake batter into a non-stick baking pan, put it into the middle shelf of the preheated oven, 150 degrees, heat up and down for about 15 minutes

    

15. 15 After taking it out of the oven, drag the cake slices onto the drying rack

    

16. 16 After cooling, use a heart-shaped cookie cutter to carve out heart-shaped cake slices for later use

    

17. 17 Next, make the sponge cake: first put the butter and milk into a bowl, and melt them over water

    

18. 18 At the same time, put three eggs and 60 grams of sugar into a bowl

    

19. 19 Use an electric egg beater to beat at medium speed, lift the egg beater, and the traces of egg liquid will not disappear for at least 10 seconds after dripping; at this time, the oven will begin to preheat to 150 degrees

    

20. 20 Sift the flour into the egg batter twice

    

21. 21 Always use brisk techniques to mix evenly

    

22. 22 Pour the butter and milk melt into the basin with a spatula

    

23. 23 Mix it evenly with the batter by stirring

    

24. 24 Pour a little cake batter into the mold and place the heart-shaped cake slices into it

    

25. 25 Pour all the remaining cake batter into the mold. Next time you may consider using four eggs to cover it all

    

26. 26 Place in the middle rack of the preheated oven, 150 degrees, with upper and lower heat for about 35 minutes

    

27. 27 After taking it out of the oven, place it upside down on the drying rack. Do not leave the mold until it is fully cooled

    

28. 28 It looks a lot like a gold brick

    

29. 29 There is love in my heart

    

30. 30 There is love in my heart