[beijing] Spinach Chiffon Cake

[beijing] Spinach Chiffon Cake

1. Wash spinach

2. Power on the juicer, divide the spinach into two sections, and stuff it into the feed port

3. Juice is produced while slag is produced at the same time, with very little slag

4. The ingredients for the spinach juice cake are ready, the remaining spinach juice is also used

5. Separate egg whites and egg yolks, and put the egg whites into an oil-free and water-free egg beater

6. Pour corn oil and sugar into the egg yolk

7. Mix well and pour the spinach juice

8. Stir well

9. Sift low-gluten flour into it

10. Use a manual whisk to stir evenly in irregular directions, without dry powder particles, scoop up the spinach egg yolk batter and drop it like a ribbon

11. After the egg whites are made coarsely with an electric whisk, pour in 15 grams of sugar, and continue to beat them at medium and low speeds

12. When the egg whites are finely beaten and white, add 15 grams of sugar and continue to beat them at medium and low speeds

13. When the egg whites are more delicately beaten and there are obvious lines, add the remaining 15 grams of sugar, and continue to beat at medium and low speeds

14. When the egg white has a beautiful luster and the texture is tight and compact, turn off the whisk while beating, and lift the egg head. When the egg white has such a relatively small sharp corner, the egg white is over.

15. At this time, the oven begins to preheat, 120 degrees; take one third of the egg white paste into the spinach egg yolk paste

16. Using cutting and mixing, mix the egg white paste and egg yolk paste evenly, and then pour it back into the cake batter bowl

17. Continue to use the cutting and mixing method to mix evenly, the action should be light and fast, the mixed cake batter is delicate and shiny

18. Pour the cake batter into the six-pointed star mold, 8 minutes full, pour the remaining cake batter into a mini pound cake mold; lift the mold on the table and shake it a few times to shake out the big bubbles in the cake batter

19. Put the mold into the preheated oven, make the mold in the middle of the oven, fire up and down 120 degrees, 80 minutes; if the temperature is set at 140 degrees, it can be controlled at about 50-60 minutes

20. The mold is lightly shaken from the rear end of the furnace, and it is buckled upside down on the drying rack, and the mold is released after cooling.

21. Baked

22. Demold

23. Cut into pieces

Tips:

This formula is suitable for a six-inch round cake mold. If there is no six-inch star mold, you can use a six-inch round mold or other molds instead;
Bake this cake at low temperature, because the mold is non-sticky. If the temperature is high, the cake will rise quickly and shrink when it comes out of the oven. Therefore, low temperature is more suitable; if the mold you use is not non-sticky, you can adjust the temperature to 140 Between degrees and 150 degrees, the time is about 50-60 minutes, mainly depending on the state of the cake;
Similarly, spinach juice can be replaced with orange juice, and then rub a little orange zest, it will be an orange-flavored cake;
The baking time and temperature should be adjusted according to the mold material used and the oven.