1. Add the rose sauce to the hot water and mix well
2. Separate the white and egg yolk and put them in two clean basins without water and oil.
3. Add corn oil to the egg yolk and stir well
4. Sift in low-gluten flour and mix well
5. Pour the rose sauce water and mix well
6. Add sugar to the egg whites and beat them until hard foaming, and then small sharp hooks appear
7. Take 1/3 of the egg white and add it to the egg yolk paste, stir evenly
8. Pour in the remaining egg whites and stir evenly
9. Put a few roses in the mold first, and then pour the cake batter into the heart-shaped mold. The amount of ingredients can be made into two six-inch pieces, and big bubbles will be produced.
10. Preheat the oven, fire up and down, bake the lower layer at 135 degrees for 20 minutes, and then bake at 155 degrees for 25 minutes. Please adjust the specific temperature according to your own oven so that the surface of the low-temperature baked cake will not crack. Take it out and shake it for a few times, then upside down, etc. It's cold, then demould
Tips:Slow baking at low temperature can prevent cracking on the surface of the cake.
