Spinach chiffon cake (6 inches)

Overview

There are many babies who don't eat vegetables, and even more babies like sweets, so using vegetable juice instead of water to make cakes kills two birds with one stone. This recipe is for 2 eggs and 6 inches. If it is 8 inches, please double all the ingredients.

Tags

• baking
• children
• afternoon tea
• chiffon cake
• birthday
• cake mix
• corn oil
• egg
• spinach juice
• white sugar

Ingredients

Steps

1. 1 Wash a small handful of spinach, blanch it and chop it into pieces. Add a small amount of water to a food processor to make a thick spinach juice. Weigh out 30g and set aside.

   

2. 2 Separate the egg whites and egg yolks, and make sure the egg white basin is oil-free and water-free.

   

3. 3 Add corn oil to the egg yolk basin and stir evenly.

   

4. 4 Add spinach juice and mix well.

   

5. 5 Sift in cake flour.

   

6. 6 Mix well.

   

7. 7 Beat the egg whites with sugar in three batches until dry peaks form. Preheat the oven to 150 degrees.

   

8. 8 Take one-third of the meringue and spinach egg yolk paste and mix evenly without making circles. Use stir-frying techniques to stir.

   

9. 9 Take another third of the meringue and egg yolk paste and mix evenly.

   

10. 10 Pour 9 into the protein bowl and stir evenly.

    

11. 11 Cake batter is finished.

    

12. 12 Pour into a six-inch chiffon mold and shake twice to pop out any big bubbles in the cake batter.

    

13. 13 Place in the preheated oven, second level from bottom to top, and adjust the oven to 120 degrees for 50 minutes (please adjust appropriately according to the temperament of your own oven).

    

14. 14 After taking it out of the oven, lift the mold and shake it twice, flip it upside down and let it cool.

    

15. 15 Finished product.