Eight Inch Spinach Chiffon Cake
1.
Separate eggs, the egg white basin should be clean, oil-free and water-free.
2.
Put the spinach in a food processor and puree it.
3.
Put the egg yolks in the basin, put 20 grams of sugar, pour oil, and then pour 50 grams of spinach puree, and beat into the egg yolk spinach liquid.
4.
Sift in the flour.
5.
Stir into egg yolk paste.
6.
Beat the egg whites until coarsely soaked, pour a few drops of vinegar, add sugar in two portions, and beat at medium speed.
7.
Hit such a small sharp corner to send it in place.
8.
Pick part of the meringue into the egg yolk paste bowl and stir evenly.
9.
Pour it back into the egg white bowl.
10.
Stir evenly into a cake batter.
11.
Finally, pour into the 8-inch cake mold, hold it up and shake it a few times, shake it flat, shake it a few times, and shake the big bubbles.
12.
Put it in the oven and pour the second layer, 135 degrees for 30 minutes, 165 degrees for 35 minutes.
13.
The cake after the oven does not shrink at all.
14.
The color inside is pretty.
Tips:
My experience in making eight-inch cakes is that the temperature of the eggs is very important. The eggs taken out of the refrigerator must be warmed up. The normal temperature in the season is the easiest to beat, and it will be more stable after being beaten. If the temperature of the eggs is too high or Too low is prone to problems.
