Chiffon Cake with Spinach Sauce

Chiffon Cake with Spinach Sauce

1. Wash the spinach and blanch it

2. The juicer cup squeezes the blanched spinach into puree

3. Separate the egg white and egg yolk into the container, which must be oil-free and water-free

4. Add the egg yolks to the spinach juice and corn oil and stir well

5. Sift in low-gluten flour

6. Mix the low-gluten flour back and forth with a word of egg, do not stir in circular motions

7. Add the egg whites with sugar, two or three drops of white vinegar

8. The egg whites are beaten until hard foaming, and the whisk is raised to a small sharp corner and stiff

9. Preheat the oven at 130 degrees and lower at 150 degrees

10. Add the whipped egg whites to the cake batter three times, and mix evenly from bottom to top. Do not stir in circular motions.

11. Pour the mixed batter into the mold and shake out bubbles

12. Bake the lower part of the oven at 130°C and 150°C for 50 minutes (time and temperature please refer to your own oven) after being out of the oven, shake it for a few times, then buckle it down and let it cool before removing the film.

13. Finished product after successful stripping

14. Finished product

15. Finished product.