1. First make an 8-inch round chiffon cake base, prepare all the ingredients according to the recipe, and the tools must be clean and oil-free and water-free
2. I have separated the egg white and egg yolk, now pour the pure milk and corn oil into the egg yolk and mix well
3. Sift in 90 grams of low-gluten flour, and mix slowly until it is smooth, fine and without particles. If you feel that it is not fine enough, you can sift it once. I sift it every time I make it.
4. After the batter is made, start to beat the egg whites, add a few vinegar, and beat with an electric whisk until it is thickly foamed
5. Add 1/3 of the fine sugar to the egg whites, turn to medium and high speed to beat until fine foam, then add 1/3 of the fine sugar, turn to high speed and continue to beat until the texture can appear
6. Finally, add the remaining sugar and continue to beat until it is dry and foamy, that is, when the whisk is lifted, the egg white can pull out a short, upright sharp corner
7. Take 1/3 of the meringue into the egg yolk paste dish, stir evenly with a rubber spatula;
8. Pour the stirred batter into the beaten egg whites, and mix thoroughly until smooth, fine, and particle-free. Generally, I make the batter first and then beat the egg whites, so that the egg whites are not so easy to defoam. If you take a long time to take 1/3 of the meringue into the egg yolk batter, then the remaining meringue must be manually Whisk the egg beater, so that the small bubbles of the meringue will become even and fine. At this time, you can preheat the oven, and the upper and lower heat is 150 degrees.
9. Pour the evenly mixed batter into the mold. The egg bowl is about 15 cm high from the mold. Pour the batter into the batter. This will automatically eliminate the large bubbles inside. Then lightly tap a few times on the table to shake out the large bubbles in the cake batter.
10. Now put it in the oven, and fire it up and down at 150 degrees, the middle and lower level, and bake it for about 60 minutes. To judge whether it is cooked or not, you can insert a bamboo skewer into it. If there is no batter, it means it is cooked.
11. After the roasted chiffon is taken out, you have to drop it 15~20 cm above the table, just one or two strokes.
12. Then buckle until it is completely cool before demolding
13. After unmolded cake embryos, the underside of the cake will begin to be shaped. First cut off both sides of the chiffon cake to make the roof, and the rest to make the body
14. Put the cake cut off on both sides
15. Then cut the roof diagonally so that the size can be compared with the body part to find a suitable angle.
16. Then put the cut cake on the front and back of the car to shape
17. After the cream is whipped, the car body starts to be filled
18. Put the top of the car on top and add cake pieces to the front and back. During the operation, adjust according to the shape you want, such as the protruding part, use scissors to cut off, and use the cake fragments to fill in the short areas. It does not matter if the cake is not enough, and finally we can use cream to fill in
19. Preliminary appearance
20. Use chocolate to hook the line, Oreo cookies to draw the shape of the wheel with cream
21. Tone yellow, white whipped cream as filling, taro purple whipped cream decorating flowers, flower mouth choose the smallest star mouth, so that the most agile and passionate car cake is completed.
