Xylitol Spinach Chiffon Cake

Overview

Spinach is rich in minerals, vitamins and other important elements. It not only protects eyesight, prevents cataracts and other eye diseases, but also plays an important role in protecting the heart. The liquid in this cake is replaced with spinach juice, making it more nutritious and healthy. Because xylitol is used instead of white sugar, there is no need to worry about excessive intake of powdered sugar. Children and the elderly can eat it with confidence...

Tags

• baking
• children
• breakfast
• afternoon tea
• cake flour
• corn oil
• egg
• spinach juice
• white vinegar
• xylitol

Ingredients

Steps

1. 1 Prepare the required ingredients

   

2. 2 Put the egg yolks and egg whites in a water-free and oil-free basin. Add spinach juice and corn oil to the egg yolks and stir until there is no oil

   

3. 3 Add sifted flour and stir until there is no dry powder

   

4. 4 Set the mixed egg yolk paste aside for later use

   

5. 5 Use a whisk to beat the egg whites until they become foamy. Add a little white vinegar and one-third of the xylitol and beat

   

6. 6 When the whipping is smooth, add one-third of the xylitol and continue whipping

   

7. 7 Lift the egg beater and when the egg whites form a hook shape, add the remaining xylitol and continue beating

   

8. 8 Whisk until the egg whites form stiff corners when you lift the whisk

   

9. 9 Add the egg whites to the egg yolk paste in three batches and mix thoroughly each time before adding the next time

   

10. 10 Pour the mixed cake batter into the mold and knock out big bubbles. Preheat the oven to 145 degrees for 10 minutes and bake for about 50 minutes

    

11. 11 Finished product pictures

    

12. 12 Finished product pictures