Spinach chiffon cake

Overview

I like this spring-like green. I will never have to worry about matcha not being green enough anymore, spinach green is beautiful! Cake made with spinach juice is also more nutritious

Tags

• baking
• cake flour
• corn oil
• egg
• spinach juice
• fine sugar

Ingredients

Steps

1. 1 Use a food processor to squeeze the spinach leaves into spinach juice, filter it once and get the pure vegetable juice for later use (try not to add water when squeezing the juice)

   

2. 2 Use a clean container to separate the egg yolk and protein

   

3. 3 Add fine sugar to the egg yolks and stir until the sugar is completely dissolved

   

4. 4 Pour in the salad oil and spinach juice and stir evenly until the liquid is emulsified

   

5. 5 Sift in the flour

   

6. 6 Stir into spinach batter without powdery particles and set aside

   

7. 7 Add the fine sugar to the egg whites in three batches and beat

   

8. 8 Whisk until dry foam

   

9. 9 First take one third of the beaten egg whites and add it to the egg yolk batter

   

10. 10 Mix well

    

11. 11 Then pour everything back into the protein bowl and stir

    

12. 12 Mix again

    

13. 13 Pour the mixed egg yolk batter into the hollow mold and preheat the oven to 150 degrees for 10 minutes

    

14. 14 Place in the oven and bake at 135 degrees for 50 minutes

    

15. 15 Invert and let cool

    

16. 16 Demold

    

17. 17 Cut a piece of green sponge~

    

18. 18 Delicate organization

    

19. 19 Finished product pictures