Spinach and red bean chiffon cake

Spinach and red bean chiffon cake

Overview

How to cook Spinach and red bean chiffon cake at home

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Ingredients

Steps

  1. Separate egg whites and yolks.

    Spinach and red bean chiffon cake step 1

  2. Beat the egg yolks and 20 grams of fine sugar until the sugar dissolves and the egg liquid becomes thick. Add the salad oil to the egg yolk liquid in batches (it is best to stir evenly after each spoonful is added before continuing to add). Pour in spinach puree and stir evenly. Mix low-gluten flour and salt, sift and add to egg yolk liquid, stir evenly.

    Spinach and red bean chiffon cake step 2

  3. Preheat the oven. Add 3 drops of white vinegar to the egg whites and beat with an electric mixer until foamy.

    Spinach and red bean chiffon cake step 3

  4. Add 20 grams of sugar and continue beating until the egg whites form fine foam.

    Spinach and red bean chiffon cake step 4

  5. Add 20 grams of sugar and continue to beat the egg whites. There will be more and more fine foams and the volume will continue to increase until all the foams are as white and uniform as fresh cream. At this time, use the whisk head to lift the egg whites. You will feel that the foam is elastic and the upper part is straight, but the tail end will be slightly curved. This stage is called wet foaming and is suitable for making angel food cakes and cake rolls.

    Spinach and red bean chiffon cake step 5

  6. Add another 20 grams of sugar and continue to beat the egg whites. You can feel that the egg whites are thicker and the stirring resistance of the egg beater increases. At this time, if the egg whites are lifted up with the whisk head, the entire lifted part of the egg whites remains elastic and straight, that is, the mixing is completed. This stage is called dry foaming. Many cakes require the egg whites to be beaten to this stage.

    Spinach and red bean chiffon cake step 6

  7. Mix the egg yolk flour paste and 1/3 of the egg white paste, stir quickly and evenly, then add 1/3 of the egg white paste and stir evenly, finally add the remaining egg white paste and stir evenly. Pour into an 8-inch mold and knock out any big bubbles.

    Spinach and red bean chiffon cake step 7

  8. Place in the preheated 150°C oven and bake for 1 hour. After baking, take it out immediately and place it upside down on a wire rack to prevent shrinkage.

    Spinach and red bean chiffon cake step 8

  9. Finished product picture.

    Spinach and red bean chiffon cake step 9

  10. Finished product picture.

    Spinach and red bean chiffon cake step 10

  11. Product pictures.

    Spinach and red bean chiffon cake step 11