Mixing the batter
Sift 350g of flour slowly into the beaten eggs, mix well until the flour is completely dissolved, then let it rest for 20 – 30 minutes.
Pouring into the mold and baking
Preheat both sides of the mold over high heat for about 3 minutes. Then, apply a layer of cooking oil to both surfaces of the mold and continue heating over low heat for another 2 minutes.
After 2 minutes, pour 1/2 ladle of the batter mixture into the center of the heart-shaped mold, close the mold, and bake over low heat for about 1 minute on each side.
When both sides are evenly golden, remove the cake, and use scissors to cut off any excess or burnt edges. Next, apply a layer of cooking oil to both surfaces of the cake mold and pour in the remaining batter.
Tip:
- To prevent the cake from sticking to the mold, you should discard the first cake, as it is very likely to burn during the preheating of the mold.
- Remember to evenly apply cooking oil to both surfaces of the mold before pouring in the batter.
Final Product
The heart-shaped cake with a golden yellow color is very eye-catching, the outer shell is crispy and golden, while the inside is soft, fluffy, and slightly chewy with a perfectly sweet and fatty taste. This will be your family’s favorite cake.
