Six-Inch Heart-Shaped Chiffon Cake

Flavor: Sweet; Technique: Baking; Time: One hour; Difficulty: Moderate.

Detailed Steps for Cooking Six-Inch Heart-Shaped Chiffon Cake

Prepare all ingredients in advance, separate 30g and 10g of granulated sugar

Combine low-gluten flour and 10g of granulated sugar

Mix and sift

Stir evenly with a hand whisk

Separate egg whites and yolks

Combine egg yolks, corn oil, and milk

Mix

Stir well

Add the evenly mixed egg yolk mixture into the sifted low-gluten flour, stirring while adding the egg yolk mixture

Stir until the batter is smooth without lumps (stir in a zigzag pattern, be careful not to overmix the batter)

Add a little cream of tartar to the egg whites (cream of tartar can be replaced with white vinegar or lemon juice)

Start beating the egg whites until stiff peaks form

Puncture a bag containing 30g of granulated sugar with a bamboo skewer (a small bowl can also be used to hold the sugar)

Gradually add the granulated sugar while beating the egg whites

Beat until the egg whites form stiff peaks (this step is crucial)

Add a small portion of the egg whites into the egg yolk mixture

Quickly fold in (no need to be too precise in this step)

Add the remaining egg whites and fold in quickly from bottom to top

Pour the batter gently into the mold and gently tap it twice to release large air bubbles

Place it in a preheated oven at 150 degrees Celsius for about 50 minutes (preheat the oven when preparing the ingredients)

After 15 minutes

After 25 minutes

When there is no crackling sound, it’s done. Immediately remove from the oven, tap the mold a few times to release the hot air, and quickly invert the cake

The finished product, let it cool completely before removing from the mold

Decorate it a little for a beautiful presentation