# Fourth Baking Contest and is Love to Eat Festival# Spinach Chiffon Cake
1.
Prepare the ingredients, and the eggs should be refrigerated. (The spinach puree is beaten with a little water with a wall-breaking machine, it is very delicate, there is no vegetable residue).
2.
Separate the egg white and egg yolk. The container for the egg white and egg yolk should be water-free and oil-free. Put the egg white in the refrigerator for later use.
3.
Stir corn oil and spinach puree until emulsified.
4.
Sift in the cake flour, and use a manual whisk to stir it back and forth until there is no dry flour.
5.
Put in 4 egg yolks (this is the back egg method).
6.
Stir back and forth in a zigzag shape until it is smooth and without flour particles.
7.
Take out the refrigerated egg whites from the refrigerator, beat the egg whites at a slow speed until they become large and thick, add one-third of the sugar.
8.
When the egg whites are fine, continue to add one-third of the sugar and continue to beat at medium speed.
9.
Add the last part of sugar when the lines appear.
10.
Finally, beat until the wetness is dry and close to the rigid state.
11.
Take one-third of the egg white and add it to the egg yolk paste, stir evenly without drawing circles.
12.
Pour the stirred cake batter into the remaining egg whites.
13.
Stir evenly, remember to stir thoroughly from the bottom to avoid the egg yolk paste remaining on the bottom of the basin.
14.
Then pour it into an 18 cm chimney mold, and shake out large bubbles in the cake batter twice. (If there is no chimney mold, you can use 8-inch chiffon mold)
15.
Preheat the oven at 150 degrees for 10 minutes in advance, put the cake in the penultimate layer, and bake at 150 degrees for about 60 minutes.
16.
After baking the cake base, take it out and place it on the table and shake it twice, then immediately let it cool down.
17.
Unmold until completely cooled, super soft spinach chiffon cake.
18.
Finished picture
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Finished picture
20.
The organization is very delicate!
21.
Finished picture
22.
It tastes even better with yogurt!
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Finished picture
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Finished picture
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Finished picture
Tips:
1. The oven temperature and time are for reference only, please adjust according to your own.
2. If you don't have a broken spinach machine, you can use a juice machine or a juicer, but the latter two must remove the vegetable residue and slightly reduce the amount of liquid by 10-20 grams.
3. I have made four or five eggs. For those with 65-70 grams, I bake four eggs. For those with 55-60 grams, I use 5 eggs. The height of the cake is basically full. The most important thing is to blow the egg whites in place, and the final mixing will not defoam, and the baked cake will have a fluffy and delicate texture without large holes.
