Heart-shaped chiffon cake

Overview

I can never get enough of the chiffon cake, with its soft and soft texture. This time I used a heart-shaped mold to make this 10-inch chiffon cake.

Tags

• baking
• corn starch
• egg
• purified water
• white sugar
• white vinegar
• plain flour
• salt

Ingredients

Steps

1. 1 Ingredients: plain flour, cornstarch (already mixed and sifted), eggs, sugar.

   

2. 2 Separate the egg whites from the yolks.

   

3. 3 Add 25 grams of white sugar to the egg yolks and 55 grams of white sugar to the egg whites.

   

4. 4 Mix egg yolks and sugar evenly, add purified water and mix evenly.

   

5. 5 Add sifted flour to the egg yolks.

   

6. 6 Mix well.

   

7. 7 Add salt and white vinegar to the egg whites and beat with an electric egg beater first slowly and then quickly.

   

8. 8 When small peaks appear on the whisk, the egg whites have been beaten.

   

9. 9 Add one-third of the egg whites to the egg yolk paste and stir evenly. Do not stir in circles, but in small strokes.

   

10. 10 Pour the beaten egg yolk paste into the remaining egg whites.

    

11. 11 Continue to cut and mix evenly. Now you can preheat the oven to 140 degrees.

    

12. 12 Pour the mixed egg batter into the mold, shake it on the table a few times, put it in the oven after the oven is preheated, heat it up and down at 140 degrees, and bake for 70 minutes. The surface will be evenly colored. Press the surface of the cake lightly with your hands to make it rebound quickly.

    

13. 13 Finished product.