Spinach Cake
by Anna Cai Cai Ma
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Prepare materials
2. Blanch the spinach in hot water and let cool
3. Put a blender to puree spinach
4. Mashed spinach
5. Separate egg yolk and protein, stir evenly with egg yolk and olive oil.
6. Add spinach puree and stir well
7. Add the sifted low powder
8. Put the egg whites in a clean basin, add sugar in three times, and beat to small sharp corners.
9. Take 1/3 of the beaten egg whites and put them in the spinach egg yolk paste and stir evenly
10. Mix all the remaining egg whites with the spinach paste
11. Put it in the preheated oven, 170 degrees for 20 minutes
12. After the oven is out, the grill is cooled and demoulded.
13. The inside after the incision is very green in color and the tissue is soft.
14. Beautiful
Tips:Spinach is a good natural pigment, and the chiffon cake method of separating eggs can make the cake soft.
