#aca烤明星大赛# Spinach Chiffon Cake with Xylitol

Name: #aca烤明星大赛# Spinach Chiffon Cake with Xylitol
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Low powder; 5 egg; 95g Spinach juice; 45g Corn oil; 50g Xylitol; A few drops White vinegar

by Senyu Baking

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Spinach is rich in minerals, vitamins and other important elements, which not only protects eyesight, but also plays an important role in protecting the heart by preventing eye diseases such as cataracts. The liquid in this cake is replaced with spinach juice to make it more nutritious and healthy. Because xylitol is used instead of white sugar, there is no need to worry about the intake of too much powdered sugar. Both children and the elderly can eat with confidence..."

Ingredients

100g Low Powder
5 Egg
95g Spinach Juice
45g Corn Oil
50g Xylitol
A few drops White Vinegar

#aca烤明星大赛# Spinach Chiffon Cake with Xylitol

1. Prepare the required ingredients

#aca烤明星大赛# Spinach Chiffon Cake with Xylitol recipe

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. Add the sieved low powder and stir until there is no dry powder

4. Set aside the beaten egg yolk paste

5. Beat the egg whites with a whisk until the eyes are soaked, add a little white vinegar and one-third of the xylitol to beat

6. When sent to a delicate state, add one third of xylitol to continue to send

7. When the eggbeater is lifted into a hook shape, add the remaining xylitol to continue whisking

8. Stir until the eggbeater is lifted into a strong corner

9. Add the egg whites to the egg yolk paste three times and mix thoroughly each time, then add the next time

10. Pour the mixed cake batter into the mold and shake out large bubbles. Preheat the oven at 145 degrees for 10 minutes and bake for about 50 minutes.

11. Finished picture

12. Finished picture

Tips:
When mixing the egg white and egg yolk paste, do not stir in circular motions to avoid defoaming.
The baking time and temperature should be adjusted appropriately according to the actual situation.
After the cake is out of the oven, the cake will be reversed immediately to avoid shrinking, and it will be demoulded after it is completely cooled.