# Fourth Baking Contest and is Love to Eat Festival# Spinach Cake Roll
1.
Add 100 grams of spinach leaves to 30 grams of water and put them in a food processor to make a juice.
2.
Filter out 65 grams of spinach water for later use.
3.
Prepare all ingredients.
4.
Separate the eggs.
5.
Pour the spinach juice into a large container, then add corn oil and 20 grams of sugar and mix well.
6.
Sift in low powder, cut and mix evenly.
7.
Add the egg yolks one by one.
8.
Mix gently.
9.
Add 40 grams of sugar to the egg whites in portions, and beat to 8 to distribute.
10.
Add the egg whites to the egg yolk paste in portions.
11.
Cut and mix evenly.
12.
Pour the cake batter into the baking pan, tap the baking pan lightly, and smooth the surface with a spatula.
13.
Put the baking pan into the oven preheated at 150 degrees.
14.
The middle and lower tier is about 20 minutes.
15.
Take out the baking tray, let the cake pieces cool and place them on greased paper, and then spread a layer of jam.
16.
Roll up the cake slices with the aid of oil paper and set the shape.
Tips:
Spinach leaves are best for squeezing spinach juice. The baking time and temperature need to be adjusted according to your own oven.
