#aca烤明星大赛# Spinach Cheese Chiffon Cake

Name: #aca烤明星大赛# Spinach Cheese Chiffon Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Low powder; 40g Corn oil; 70g Spinach juice; 85g yolk; 170g protein; 85g Caster sugar (add egg whites); 80g kiri cream cheese; 15g butter; 25g White sugar (for cheese filling)

by Windy snow

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Recently, there has been a wind of spinach in the food industry. For a while, major websites have been swept by this green color, such as spinach chiffon, spinach cake rolls...! Its beauty is so unstoppable, it used to have to spend hundreds of yuan to purchase expensive imported matcha powder to get such a beauty. And now the most seasonal vegetables can help us achieve this dream, and also save how many mothers who are picky eaters who don't eat spinach. In short, this style of spinach's beauty has injected new creativity and new elements into our lives in the baking industry.
Today, I made a homemade cheese filling on the basis of this spinach cake base, sandwiched it in the middle of the cake, and decorated some seasonal fruits casually. Beautiful ones are not willing to eat them, are there?
As the weather gradually heats up, the whipped cream is more afraid of high temperatures after whipping. If you want to decorate the flowers, it is recommended to use cheese frosting, which has better stability. "

Ingredients

#aca烤明星大赛# Spinach Cheese Chiffon Cake

1. After washing 250 grams of spinach, cut it into small pieces and put it directly into the juicer to squeeze the juice.

#aca烤明星大赛# Spinach Cheese Chiffon Cake recipe

2. The squeezed spinach juice is sifted through a strainer

3. Add corn oil to the spinach juice and stir thoroughly with a manual electric appliance until no oily flowers are visible.

4. Add the egg yolks to the paste prepared in step 3, and continue to stir evenly with a whisk.

5. Sift the low flour and pour it into the egg yolk paste, and use a beater to draw a Z-shape to stir.

6. Stir the flour thoroughly as shown in the picture, without seeing the flour particles, forming a delicate batter.

7. After adding a few drops of white vinegar to the egg whites, add caster sugar in three times, and beat the egg whites to 8 for distribution

8. Take one-third of the beaten egg whites, put them into the batter, and mix with a spatula until evenly

9. Pour the batter mixed in the previous step into the remaining two-thirds of the whipped egg whites, and stir with a spatula until uniform.

10. Pour the cake batter into the mold.

11. Put it into an oven preheated to 175 degrees, middle and lower, and bake for about 25 minutes. After baking, it must be buckled upside down and let cool and then demoulded. (Each oven has a different situation, so the temperature and time should be flexibly controlled based on the situation of their own oven. Some people bake hollow chiffon cakes in the middle of the oven, and I personally use them in the middle and lower layers)

12. Cut cream cheese and butter into small pieces, put them in a container, heat over water, and stir into a fine paste

13. Cut the middle of the baked cake with a knife but don't cut it off. Use a small spatula to help put the cheese in.

14. As shown in the figure, the surface cannot be seen after being clamped.

15. Then put the milk cool stuffing in a piping bag with a piping mouth, squeeze the cheese florets on the surface of the cake, and decorate it with fruits.