Pure Vegetable Cake

Pure Vegetable Cake

1. Prepare all kinds of raw materials.

2. Separate the egg yolks and egg whites in two water- and oil-free basins, and then break up the egg yolks.

3. Use a blender to stir out the pure juice of the washed spinach for later use.

4. Add pure spinach juice to the egg yolk and stir well.

5. Add edible oil and stir well.

6. Sift in low-gluten flour and mix well.

7. Mix evenly with egg yolk and vegetable juice.

8. Beat the egg whites into a 1/3 sugar machine and beat them.

9. Add sugar for the second time and continue whipping.

10. Add sugar for the third time, add a few drops of white vinegar, salt and continue to make fine bubbles.

11. Beat the egg white paste to this state and beat J well.

12. Put the |/3 egg white paste into the egg yolk paste and stir evenly.

13. Then add |/3 egg white paste into the egg yolk paste and stir evenly.

14. Pour the egg yolk paste into the egg white bowl and stir evenly.

15. Pour the cake batter into the baking pan to create bubbles.

16. Preheat the oven for 5 to 10 minutes (up and down 160 degrees), then put it in the middle of the baking pan (up and down 160 degrees) and bake for 18 minutes (according to your own oven settings).

17. The baked cake is out of the oven.

18. Turn the gongfu greased paper over and remove the greased paper.

19. I use a small bottle of strawberry jam to spread evenly on the cake with a knife.

20. Use a greased paper rolling pin to help roll it into a cake roll.

21. Put the greased paper on the cake roll in the refrigerated layer for 1 hour (preferably cut into pieces).

22. Today's pure spinach juice cake is so beautiful (can't bear to cut it).

23. Since it is a green food, it will not be decorated with natural, natural is beautiful!