【Tianjin】Lettuce Chiffon Cake

Overview

The first thing I want to tell you is that the cake did not come off the mold very well. I was in a hurry and took pictures in a hurry, so the appearance is rough. Please forgive me. But the idea of baking vegetable juice into cakes is not bad. People usually combine spinach, carrots and other vegetables into cakes. In fact, lettuce is also very good. Lettuce, also called spring vegetables, is one of the most suitable vegetables to eat in spring. It is rich in vitamins, calcium, magnesium, dietary fiber and other ingredients. It is rich in nutrients and can strengthen the body, prevent and fight cancer, detoxify, promote digestion, enhance appetite, and has certain therapeutic effects on heart disease, kidney disease, neurasthenia, hypertension, etc. Beat the lettuce into juice and bake it into the cake, which doubles the nutrition of the cake, but the color is lighter. The color of lettuce juice is originally light and soft, so the finished product is not as green as the cake with spinach juice. Although it is not visually stunning, the texture and taste are great, light, soft, moist, sweet, and delicious. The recipe is also a very successful chiffon recipe that does not shrink or collapse. It is worth sharing with everyone.

Tags

• baking
• egg
• lettuce juice
• low gluten flour
• white sugar
• lemon juice
• vegetable oil

Ingredients

Steps

1. 1 Wash and chop lettuce.

   

2. 2 Use a juicer to beat the lettuce into juice, filter and remove the residue, and reserve the juice for later use.

   

3. 3 Prepare two oil-free and water-free basins, separate the egg whites and yolks and place them in two basins respectively.

   

4. 4 First make the egg yolk paste, add lettuce juice, vegetable oil and 10 grams of sugar to the egg yolk.

   

5. 5 Sift in the flour.

   

6. 6 Mix well with a whisk.

   

7. 7 Beat until smooth and smooth without any particles, set aside for later use.

   

8. 8 Add a few drops of lemon juice to the egg whites and use an electric whisk to beat the egg whites. During this process, add the remaining 60 grams of sugar in three batches.

   

9. 9 When beating egg whites, generally first use medium speed, then high speed, then medium speed, and observe while beating.

   

10. 10 Beat until dry foam forms and can form small sharp corners.

    

11. 11 Take half of the meringue and make it look like egg yolk paste.

    

12. 12 Use a "J"-shaped technique to stir evenly. The stirring technique is very important. Do not make circles to avoid defoaming. It is best to stir it up and down like stir-frying.

    

13. 13 Pour the entire cake batter mixture from the previous step into the remaining half of the meringue.

    

14. 14 Use a "J" shape to stir evenly.

    

15. 15 Pour the cake batter into the mold, knock out any air bubbles, and place it in the preheated oven.

    

16. 16 Bake at 175 degrees for 26 to 28 minutes. My oven heats unevenly, so I have to keep an eye on it while turning the cake around to change its position.

    

17. 17 When it's almost done baking, prick it with a toothpick to see if the inside is cooked. If the toothpick is dry, it's ready to be baked.

    

18. 18 Turn upside down and let cool.

    

19. 19 Unmold and cut into pieces, ready to eat.

    

20. 20 Let’s be beautiful again.