Spinach juice chiffon cake

Overview

I don’t really like the taste of matcha, so I tried it with spinach. It was pretty good and tasted great! Very refreshing!

Tags

• baking
• corn flour
• egg
• flax oil
• ordinary all-purpose flour
• spinach juice
• white sugar
• water

Ingredients

Steps

1. 1 Wash and cut a green spinach into sections, put it into a food processor, add a little water and make spinach juice.

   

2. 2 Weigh the ingredients and set aside, sift the flour in advance, take the eggs out of the refrigerator and soak them in warm water.

   

3. 3 Separate the egg yolk and egg white, add vegetable oil and spinach juice to the egg yolk, and stir evenly.

   

4. 4 Sift the flour into the egg yolk liquid and mix evenly into a smooth egg yolk paste.

   

5. 5 Add the egg whites to the sugar in three batches and beat until dry peaks form.

   

6. 6 Add one-third of the meringue into the egg yolk batter and mix evenly.

   

7. 7 Take another third of the meringue and egg yolk paste and mix evenly. At this time, preheat the oven to 150 degrees for 5 minutes.

   

8. 8 Pour the egg yolk paste into the remaining meringue basin.

   

9. 9 Stir quickly to combine.

   

10. 10 Pour into an eight-inch mold from a height of 15cm, shake it a few times on the table to release large bubbles, and smooth it out with a spatula.

    

11. 11 Place in the middle rack of the preheated oven, heat up and down to 150 degrees, and bake for one hour.

    

12. 12 Remove from the mold and let cool.

    

13. 13 Finished product.

    

14. 14 Finished product.