Cake for Christmas Party
1.
Put the egg whites in a clean, water-free and oil-free container, add sugar and vinegar and beat until hard foaming (I put the sugar all at once).
2.
Beat the egg yolks, sugar, corn oil and milk until the oil and water are mixed, and the color is a bit whitish.
3.
Pour in the sieved low powder and mix with a rubber knife until there are no particles.
4.
Take 1/3 of the egg white and egg yolk paste and stir evenly.
5.
Then pour into the remaining 2/3 protein paste and quickly stir evenly. (Remember that you can't make circular motions when mixing, you have to turn and cut and mix)
6.
Pour it into a 10-inch mold and shake it vigorously to produce large bubbles.
7.
Put it in a preheated 320F/160C oven and bake for 60 minutes. (The temperature of each oven is different, and the time can be adjusted according to the needs), take out the inverted button and let it cool, then the mold can be demolded.
8.
Look at the cake body, it's very tall.
9.
The cake is made into 2 slices with a bread blade.
10.
The whipped cream is added with sugar and passed until 9 is distributed. It has obvious lines, but it can flow slowly.
11.
Take a piece of cake, spread a thin layer of cream, and sprinkle with diced strawberries and pitaya.
12.
Put another slice of cake and pour the cream.
13.
Use a spatula to smooth as much as possible. (My level is still not improved.) Use two large kitchen knives to move the cake to the cake tray.
14.
Drop 2 drops of pink food coloring on the remaining cream and beat until hard.
15.
Put it into a piping bag, squeeze some patterns on the cake, and put fruit decoration on it.
16.
Forgot to leave a little white cream for Santa Claus, so I have to use pink.
Tips:
Ingredients (10 inches): (I usually bake a 10-inch and a 6-inch with this amount, but this time I only bake a 10-inch, which caused the cake to be full.)
Egg white paste: 10 egg whites, 2/3 cup sugar, a few drops of vinegar.
Egg yolk paste: 10 egg yolks, 2/3 cup milk, 2/3 cup corn oil, 4 tablespoons sugar, 2 cups low-gluten flour (sifted).
Decorate the cake:
Ingredients: 2 cups of fresh cream (500ML), 1 cup of sugar, moderate amount of fruit (I used strawberry, kiwi and dragon fruit), 2 drops of pink food coloring. (Forgive me for only pink and purple pigments.)
