How to make six-inch heart chiffon cake

Food, clothing, housing and transportation are important components of life. Among them, "food" has always been the most important thing for Chinese people. Only by eating well can we ensure a good body. Only by having a good body can we work and study better. The method of making six-inch heart chiffon cake is very simple and it tastes very good.

1. Prepare the materials

2. Beat the egg whites and egg yolks separately in two bowls, and beat the egg whites in a stainless steel bowl.

3. Beat the egg yolk, add corn oil and salt, mix well, add milk three times

4. Sift the baking powder and flour together.

5. Prevent flour from clumping after sifting!

6. Stir evenly until the egg yolk paste is very fine and set aside

7. Beat the egg whites at high speed until they become fish-eye bubbles, then adjust to medium and add 10 grams of sugar.

8. When the foam is fine, add 20 grams of sugar for the second time.

9. Add the sugar for the third time.

10. Beat until hard foam forms and the whisk should be in a triangular shape without deforming.

11. Preheat the oven! Add 1/3 of the meringue to the egg yolk paste and stir the meringue like cutting vegetables

12. Add the meringue to the egg yolk paste and mix well. Stir quickly like cutting vegetables.

13. Pour into the mold and shake out the big bubbles with force.

14. Bake in the oven at 150 degrees for about 20 minutes!

15. After baking, wear anti-scalding gloves to remove the cake, shake it down, then turn it upside down and wait for it to cool down before demoulding.

16. Here is a beautiful picture. Isn’t it very fashionable?

17. Take a picture of demoulding

Eating out frequently not only puts a burden on the stomach and intestines, but can also cause other diseases. The six-inch heart-shaped chiffon cake is easy to make and can help regulate the body.