1. Mix all the cocoa layer materials and mix well until there are no particles.
2. The mixed cocoa paste.
3. Prepare a flat-bottomed baking pan and spread a piece of greased paper the same size as the baking pan.
4. Pour the cocoa paste into the baking pan, spread evenly with a spatula to cover the entire bottom of the baking pan.
5. Take a wide-toothed scraper, strip the cocoa paste into ripples, and put it in the refrigerator for later use.
6. Take 4 spinach leaves and wash them.
7. Put water in a pot and bring to a boil. Put the spinach in the water and blanch it to remove. (You can also muddy it directly without scalding, as long as you are afraid of residual pesticides)
8. Into the food processor, add an appropriate amount of water and make a spinach puree.
9. Take a dry basin, take 100 grams of spinach puree, egg yolk, and corn oil and mix well.
10. Sift in low-gluten flour and stir evenly into a spinach egg yolk paste.
11. Put the egg whites into an oil-free and water-free basin, add 3 drops of white vinegar, beat with a whisk until bubbles are formed, add all the sugar, and beat the egg whites to 9 to distribute, that is, two small ditches can be raised by lifting the whisk. As shown
12. Add one-third of the egg whites to the spinach egg yolk paste and mix well.
13. Pour all the spinach egg yolk paste into the remaining egg whites and stir evenly.
14. Take out the refrigerated baking pan, pour the cake batter onto the cocoa batter, shake the batter left and right to make the cake batter cover the whole batter, shake it a few times to shake out the bubbles inside. Preheat the oven to 170 degrees.
15. Put it into the middle of the oven and bake at 170 degrees for 15 minutes to 20 minutes.
16. The cake is out of the oven and buckled upside down in the baking net covered with greased paper, and the greased paper is torn off to cool it down.
17. When the cake cools down to lukewarm temperature, turn the cake over again with the cocoa layer facing down.
18. Roll up the cake with the help of a rolling pin, twist the ends tightly and put it in the refrigerator for 20 minutes before slicing. (I'm lazy, I'll slice it right away)
19. Finished product.
Tips:When baking, the temperature depends on the temper of your oven.
