Yogurt Spinach Cake

Overview

To bring a touch of coolness to summer, delicious and hassle-free, please choose homemade yogurt and spinach puree cake~ A low-fat, healthy, green and weight-loss spinach yogurt cake! Dear beauties, what are you waiting for? Act quickly and bake a spinach puree yogurt cake like this for yourself and your family~

Tags

• baking
• coconut
• cookie sticks
• corn oil
• egg
• low gluten flour
• macaron
• old yogurt
• spinach puree
• vanilla extract
• fine sugar
• lemon juice

Ingredients

Steps

1. 1 Make the cake embryo and prepare the ingredients

   

2. 2 Beat four egg yolks with 20g of caster sugar until evenly mixed

   

3. 3 Add 69g of corn oil and stir evenly

   

4. 4 Add 2 drops of vanilla essence and mix well. Add 120g spinach puree and mix well

   

5. 5 Sift in 110g of low-gluten flour and mix evenly. Do not make circles to avoid defoaming. After mixing, set aside. At this time, preheat the oven to 140 degrees

   

6. 6 Beat four egg whites until fish eyes are foamy, add 20g fine sugar

   

7. 7 Beat the eggs with an electric mixer until thick, then add 20g of fine sugar

   

8. 8 Beat until slightly textured, add the remaining 20g of fine sugar

   

9. 9 Beat until the wet foam becomes slightly stiffer. When you lift the whisk, the meringue will remain sharp, as shown in the picture

   

10. 10 Scoop 1/3 of the meringue into the egg yolk and spinach puree, stir and mix evenly until the meringue and spinach puree are completely incorporated

    

11. 11 Pour the mixed spinach puree into the meringue, stir and mix evenly (do not make circles to avoid defoaming).

    

12. 12 Mixed spinach puree chiffon batter, delicate and smooth without foaming

    

13. 13 Pour into molds, 4 4-inch round molds.

    

14. 14 Shake out big bubbles and put it into the oven for baking

    

15. 15 Bake the middle and lower layers at 140 degrees for about 43 minutes. Just insert a toothpick into the cake before taking it out of the oven and make sure there is no residue. After taking it out of the oven, shake off the mold, place it upside down on the baking grid, and remove it from the mold with your bare hands after it has cooled completely.

    

16. 16 Slice the cake into 3 slices, do not use the top slice; leave the top two slices. Code one piece into the mold

    

17. 17 Pour in appropriate amount of homemade yogurt

    

18. 18 Code into cake slices

    

19. 19 Pour in homemade yogurt and refrigerate overnight

    

20. 20 The yogurt cake that has been refrigerated for 18 hours can be easily unmoulded and can be decorated with coconut, chocolate biscuit strips, and macarons and can be cut into pieces

    

21. 21 The finished product~beautiful~