How to make heart chiffon cake

Although the food in restaurants outside tastes good, some of the seasonings added in it are not so healthy. Therefore, as long as conditions permit, it is still worth recommending to cook at home. The Heart Chiffon Cake is simple to make and tastes delicious. It is a very popular dish among people.

1. Beat the egg yolks and egg whites separately in an oil-free and water-free bowl.

2. Add sugar and egg yolks and beat until dissolved.

3. Add milk and corn oil and beat into a smooth egg yolk paste.

4. Sift in flour and stir until there are no particles.

5. Stir the egg yolk paste into a smooth and flowing paste for later use.

6. Beat the egg whites with an electric whisk at low speed until they become fish-eye bubble-like shapes as shown below. Add 1/3 of white sugar.

7. Beat until the bubbles disappear and the egg whites are finely shaped, then add 2/3 of the white sugar.

8. When lines appear, add the remaining sugar.

9. Beat until a small vertical triangle forms when you lift the whisk.

10. Take one third of the egg white in three times and add it to the egg yolk paste and mix evenly.

11. For the third time, pour the egg yolk paste into the egg whites and mix well.

12. Preheat the oven to 120 degrees for 5 minutes on the upper and lower layers, and 50 minutes on the middle and lower layers. Pour the egg batter into a 6-inch mold, lift it up and shake it a few times to remove bubbles, spread it evenly and put it into the oven.

13. When the time is up, take out the cake and turn it upside down on the baking rack. Let it cool slightly and then remove from the mold.

14. Not bad, right?

Good living habits and a healthy diet are important guarantees for maintaining good health. The recipe of the heart-shaped chiffon cake is simple, nutritious and worth recommending.