Chiffon Cake with Spinach Sauce

Name: Chiffon Cake with Spinach Sauce
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 4 egg; 60g Spinach juice; 80g White sugar; 50g Sunflower seed oil; 18g corn starch; 72g Original cake flour; 1 pinch salt; 4~5 drops Lemon juice

by Lao Fang Xiaoyu

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

I really like its green color, fresh and elegant; I have been looking forward to it for a long, long time, and I finally pulled the weeds today! Whenever it’s popular, I always miss it. When I think of it, the timing is wrong; it’s just like this spinach chiffon cake. When it’s popular, there is no time for spinach to go out of the market; I can’t help but look forward to it. I have made green chiffon cakes with colorful flavors once and I like it better; when I entered the late autumn, I hurriedly practiced it as soon as I saw the boiled fruit on the market. It really did not disappoint me. The color and taste are great~~~"

Ingredients

Chiffon Cake with Spinach Sauce

1. Squeeze the spinach juice and other ingredients in advance

2. Pour spinach juice, white sugar and sunflower oil into a large bowl

3. Stir with egg whip until fully incorporated

4. Sift in the original cake flour and stir evenly with egg custard

5. Add egg yolks in portions

6. Stir until a thick and smooth egg yolk paste for later use

7. Add salt and lemon juice to the egg whites

8. Add white sugar in three times

9. Hit until hard foaming into small sharp corners

10. Take 1/3 of the egg whites and stir evenly in the egg yolk paste

11. Pour it back into the egg white bowl

12. Mix quickly and gently into a smooth cake batter

13. Pour into the mold and shake it a few times to produce large bubbles

14. Put it into the lower and middle layer of the preheated oven: Bake up and down at 150 degrees for 10 minutes

15. Turn to 130 degrees and bake for 50 minutes, the surface is golden

16. Take it out and shake it

17. Release the mold after it is naturally cooled

Tips:
1. Squeeze the spinach juice in advance for use
2. The container for protein should be oil-free and water-free
3. I think novices are more suitable for the post-egg method, so that the flour is not easy to have particles and is easy to mix well
4. The baking time and temperature should be changed in time according to the actual situation of the own oven and cake