How to make six-inch heart-shaped chiffon cake

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  1. Prepare all materials.(I have two six-inch pieces)

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  2.The protein and yolk are separated well, The two basins must be clean without water or oil.

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  3. Pour corn oil and pure milk into the egg yolk, and use a manual egg beater Beat evenly to emulsify.

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  4.The mixture looks good.

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  5.Sift in the cake flour.

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  6. Stir the dry powder, lift the egg beater, and the batter will fall like silk..

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  7. Beat the egg whites and add fine sugar in three portions.The state of the protein when sugar is first added.If you are afraid of the smell, add a few drops of lemon juice or white vinegar at this time.

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  8.The protein state of adding white sugar for the second time.

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  9.Add white sugar for the third time to the protein state.Also add cornstarch.

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  10.The final protein state, this is good.

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  11. Put one-third of the egg white into the egg yolk paste with a spatula, and fold Mix well.

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  12. Stir evenly and pour into two-thirds of the protein bowl, then Stir.Until there is no dry powder and the batter is smooth.

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  13. Pour the batter about fifteen to 20 centimeters away from the mold.Use a spatula to smooth it gently and quickly, and drop it once or twice from a height of about 15 centimeters.The purpose is to shake out large bubbles.Don't do it too high.Don't shake too many times to avoid air entering, which can easily cause the bottom of the cake to be concave.The bottom is empty.Preheat the oven to 160 degrees and bake for 50 minutes.The specific time and temperature will depend on your oven.

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  14. Immediately after baking, take out the oven and quickly remove it from a height of about twenty centimeters Drop it once to knock out the heat inside the cake, then let it sit for two hours.

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  15.Finished product.

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  16.One more.