# Fourth Baking Contest and is Love to Eat Festival# Spinach Chifeng

# Fourth Baking Contest and is Love to Eat Festival# Spinach Chifeng

1. Spinach juice can be made with a wall-breaking machine and other things, and the leaves will be more colorful if you choose to do so

2. Add the egg yolk, corn oil, and fine sugar to the spinach juice, stir and beat evenly

3. Then sift in the low powder and stir evenly and set aside

4. Add a few drops of fresh lemon juice to the egg whites, then beat a few times at high speed, add fine sugar [one-third] and continue to beat

5. Beat until smooth, then add one-third of the fine sugar, and continue to beat until the coarse grains are formed and add the last fine sugar. Whip until hard foaming, just lift the whisk with sharp corners

6. Spoon one-third of the egg whites into the egg yolk paste and mix well

7. Pour the egg yolk paste back into the egg whites, toss and stir evenly

8. Pour into the mold and shake it a few times to shake out bubbles

9. The oven is preheated at 140 degrees in advance, and the middle and lower layers are roasted for 40 minutes. Rotate 155 degrees and bake for 15 minutes [Please adjust the temperature and time according to the characteristics of your own oven]

10. Cakes can also nourish blood and iron

11. It tastes very good too

Tips:

Spinach juice with leaves would be better