6-inch heart-shaped chiffon Cake recipe

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  1. Prepare everything Required raw materials.

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  2. Separate the egg yolk and protein, and put them into two clean, water-free and oil-free bags.In a container, add half of the caster sugar to the egg yolks and mix evenly with a hand mixer.Add the milk all at once and continue to mix well.Add the corn oil all at once and continue to stir until completely incorporated and no oil stars are visible.

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  3. Sift in the low-gluten flour, use a rubber spatula and stir evenly until there is no dry powder.Shape into egg yolk paste, set aside for later use.

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  4. Add cream of tartar to the egg whites and beat with an electric egg beater until rough..

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  5.Use an electric egg beater at medium speed to beat into fish-eye bubbles and then add 10g white sugar.

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  6. Then add the remaining fine sugar in two batches and continue to beat the eggs with an electric Beat with a whisk until dry peaks form (you can see firm peaks when you lift the whisk).

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  7. After the meringue is whipped (preheat the oven to 140 degrees at this time), Fold the meringue and egg yolk batter in three batches up and down to form a cake batter.

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  8.Pour the mixed cake batter into the mold.

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  9. Smooth the surface with a scraper, pick up the mold and knock it hard on the table.down, shaking out big bubbles.

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  10.Put it into the preheated oven at 140 degrees, lower layer, and bake for 45 minute.

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  11. Try not to open the oven door halfway, and take it out immediately after baking.Let cool on a wire rack to prevent shrinkage.Once cooled completely, turn the cake out.

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  12.Side view.

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  13. Front view.

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  14.Cover image.Can be used to make various decorated mousse cakes.The soft and sweet chiffon cake is definitely a favorite of adults and children.