Two-color heart sponge cake

Overview

I really like this heart-shaped mold, which was rewarded by Meitian. Today I had a blast and baked this two-color peach heart sponge cake. The strange thing is that I wanted to make a layered pattern, but the effect was not very satisfactory. The pattern was not regular, but the taste was still delicious. I only used two eggs. The two eggs I caught at random were all double yolk eggs. I was very lucky.

Tags

• baking
• old man
• afternoon tea
• valentine's day
• cocoa powder
• corn oil
• egg
• low gluten flour
• lemon juice
• powdered sugar

Ingredients

Steps

1. 1 Two eggs were broken into the basin, and they happened to be double yolk eggs, haha.

   

2. 2 Add a few drops of lemon juice and start whipping.

   

3. 3 During the whipping process, add the powdered sugar in three batches, beating until completely combined before adding the next batch.

   

4. 4 Beat until the texture is fine and the dripping egg batter will not disappear immediately.

   

5. 5 Sift in the flour.

   

6. 6 Stir evenly, be sure to stir up and down, then add corn oil and stir evenly again.

   

7. 7 Divide the cake batter into two parts, add a little cocoa powder to one part and mix well.

   

8. 8 Coat the inside of the mold with a layer of oil and pour the two colors of cake batter alternately.

   

9. 9 Place in the preheated oven at 175 degrees for 18 to 20 minutes.

   

10. 10 Take out of the oven and turn upside down to dry.

    

11. 11 Mold removal is very easy.

    

12. 12 Plate and ready to eat.

    

13. 13 Cut open to show the inside.