Spinach Chiffon
1.
Spinach is cooked, add a small amount of water and use a food processor to make juice
2.
3.
Separate egg yolk and protein, add 10 grams of sugar and stir evenly
4.
After the egg yolks and sugar are beaten, add corn oil and continue to stir for a while until emulsified
5.
Add spinach juice and mix well
6.
Continue to mix for a while until fully integrated
7.
Sift in low powder
8.
Mix well, don't make a circle, avoid swelling, use a zigzag method to mix
9.
Add a little salt to the egg whites, a few drops of lemon juice, add all the remaining white sugar when it is in a rough state, and continue to beat until sharp corners appear.
10.
Dig some meringue into the egg yolk paste
11.
Mix well by turning
12.
Pour into the remaining meringue
13.
Continue to mix evenly, the cake batter is ready
14.
Pour the mixed cake batter into the mold and shake it
15.
Preheat the oven in advance, the upper tube is 135 degrees, the lower tube is 125 degrees, bake for 40 minutes
16.
Baked cake, the height will drop
17.
The baked cake is quickly reversed
18.
After it's completely cold, turn it over and see, it doesn't shrink at all
19.
Easy demoulding by hand
Tips:
1. When making spinach juice, do not add too much water to avoid too light color.
2. Adjust the temperature and time according to your own oven.
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