1. Material: 55g of low-gluten flour, 2 eggs, 45g of sugar, 30g of corn oil and appropriate amount of honey beans.

2. Weigh all the raw materials. Beat eggs (try to use normal temperature eggs) into an oil-free and waterless container and add fine sugar;

3. Put the container into a warm water basin and stir it with an egg beater at high speed. Beat until the whole egg liquid becomes larger in volume and lighter in color, and it is not easy to disappear when drawing 8 characters with an egg beater.

4. Sieve in low-gluten flour, quickly turn it over, cut it with a scraper, and draw J until there is no dry powder;

5. Take a little stirred cake paste and mix it with corn oil evenly;

6. Pour the prepared batter into the cake batter and stir well;

7. The stirred cake paste is fluffy and delicate; (At this time, the oven is preheated to 165).

8. Pour the cake paste into the heart-shaped mold in turn until it is nine minutes full. Gently shake out the bubbles and sprinkle with honey beans.

9. Put the mold into the middle layer of the preheated oven, and set the fire to 165 for 25 minutes; (The baking temperature needs to be flexibly adjusted according to the temperature difference of your oven).

10, cooling, and demoulding.