Thanksgiving Cake
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.
Pour into the remaining 2/3 egg white paste.
6.
Mix quickly and evenly. (Remember not to make circular motions when mixing, but to turn and cut).
7.
Pour it into 10-inch and 6-inch movable bottom molds and shake them vigorously to produce large bubbles.
8.
Put it in a preheated 320F/160C oven and bake for 1 hour. (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. (I took out the 6-inch one in 45 minutes).
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 diced yellow peaches.
12.
Spread a thin layer of cream on the fruit.
13.
Put another piece of cake, spread a little cream in the center of the cake, and put a 6-inch piece of cake on top of it with cream and sprinkle with diced fruit.
14.
Cover with another 6-inch cake slice.
15.
Pour in the cream and smooth it out, and use two large kitchen knives to move the cake to the cake tray.
16.
Drop 2 drops of pink food coloring on the remaining cream and beat until hard.
17.
Put it into a piping bag, squeeze some patterns on the cake, and put fruit decoration on it.
