Spinach chiffon cake

Overview

The spinach cake with pure natural pigments is not only bright in color, but also rich in nutrients when baked with vegetarian vegetables~~~The work has started! Since the recipe is limited to 9 steps which is not enough, it is really trying to simplify it. You only need 3 spinach stalks, wash them and remove the heads, add a little water in advance and puree them with a food processor.

Tags

• baking
• chiffon cake
• corn oil
• egg white
• egg yolk
• low gluten flour
• spinach puree
• white sugar

Ingredients

Steps

1. 1 Add 20 grams of sugar and 50 grams of oil to 5 egg yolks and stir until the egg yolks are milky white, then add 50 grams of spinach puree and mix well.

2. 2 Sift in the flour and mix well to form a spinach egg yolk batter.

3. 3 Mixed egg yolk and spinach batter.

4. 4 Put 5 egg whites into a water-free and oil-free dry basin, add 60 grams of white sugar, and beat with an electric egg beater until the egg whites form stiff peaks. As shown in the figure

5. 5 Add one-third of the egg whites to the spinach and egg yolk paste, and stir evenly from the bottom up. Preheat the oven to 130 degrees for 10 minutes.

6. 6 Add all the spinach egg yolk paste to the remaining egg whites, and mix evenly from bottom to top. (Cannot draw circles! To prevent the protein from defoaming)

7. 7 Put the mixed cake batter into an 8-inch cake mold, lift the mold and shake it a few times to eliminate air bubbles in the cake batter.

8. 8 Put it into the preheated oven, bake it on the bottom shelf at 130 degrees for 40 minutes, then change it to 150 degrees and bake for another 30 minutes before taking it out of the oven. Turn the cake upside down as soon as it comes out of the oven and wait for it to cool naturally before removing it from the mold.

9. 9 Finished product. Tip: Since everyone's oven temperature is different, the temperature depends on the individual oven. The cake must be turned upside down immediately after it is baked. Prevent the cake from shrinking.