Heart-shaped original chiffon cake

Overview

After getting into baking, I feel like my mouth is full of food. Biscuits, cakes, mousse, bread... Sometimes I really don't want to do anything. I feel so tired. I have a good job and don't even have a rest on weekends. I calm down, make a simple chiffon cake, make a cup of coffee, and live a simple life.

Tags

• baking
• children
• afternoon tea
• corn oil
• egg yolk
• low gluten flour
• fine sugar
• lemon juice
• protein
• salt
• water

Ingredients

Steps

1. 1 Coat the bottom of the mold with a layer of butter in advance;

   

2. 2 Add fine sugar to the egg yolks and mix evenly with a hand whisk using crosswise motions until the sugar is completely melted and there are no particles;

   

3. 3 Add corn oil and stir evenly;

   

4. 4 Add water and stir evenly;

   

5. 5 Sift in low-gluten flour,

   

6. 6 Use a manual egg beater to pick up the eggs from the bottom and stir until there is no dry powder;

   

7. 7 Add a little salt and lemon juice to the egg whites, add sugar in three batches, and beat until dry peaks form;

   

8. 8 Add one-third of the meringue into the egg yolk paste, mix evenly with a spatula, then take the remaining one-half of the meringue and continue to mix evenly until the egg white is no longer visible;

   

9. 9 Pour into the meringue basin and continue to mix evenly;

   

10. 10 Pour the batter into the mold and shake it twice to remove the air bubbles inside;

    

11. 11 Preheat the oven to 175 degrees. After placing the mold, adjust the temperature to 165 degrees and bake for 60 minutes;

    

12. 12 After coming out of the oven, turn it upside down to cool and demold;