Ingredients

《Cake》

Tommy’s chiffon cake premix  110g

Egg 125g

Water  15g

Cooking oil   25g

Pink Food Coloring Appropriate Amount

Red Food Coloring Appropriate Amount

《Filling》

Vegetable Cream 150-200g

Recipe:

1. Mix chiffon cake premix and eggs at low speed until well combined for 2 minutes, then beat at high speed for 4 minutes.

2. Mix water and cooking oil together, then add to step 1. Add pink food coloring and mix at low speed for another 2 minutes until well combined.

3. Take 30g of batter and mix with red food coloring. Squeeze the heart pattern onto the baking tray (make it a bit thicker), and bake at 180/160°C for about 3 minutes.

4. Then pour about 400g of batter into the baking mold, shake out the air, and bake at 180/160°C for 15-17 minutes. Quickly invert the cake onto a rack to cool and remove from the mold.

5. Whip the cream at high speed until stiff peaks form (about 7-8 minutes).

6. Trim the edges of the cake to even out, then make a 45-degree diagonal cut on both sides. Cut in the middle without severing, spread the whipped cream evenly, roll from both sides towards the center, then press down to form the shape, and tie up to set.