Spinach Chiffon 8 Inches

Spinach Chiffon 8 Inches

1. Prepare all materials.

2. Spinach is squeezed out with a juicer (preferably a juicer), and then 50 grams of juice are taken.

3. Put spinach juice, corn oil, 25 grams of fine sugar in the basin, and stir with a manual whisk until the fine sugar has melted.

4. Sift in low-gluten flour, use a manual whisk to draw a "Z" shape and stir until there is no dry powder.

5. Separate the egg yolks and egg whites. The bowl containing the egg whites must be oil-free and water-free. Add the egg yolks directly to the spinach batter.

6. Continue to draw a "Z" shape with a manual egg beater and stir evenly, set aside for later use.

7. Preheat the oven in advance at 155 degrees. Then beat the egg whites, add a few drops of lemon juice to the egg whites, then add fine sugar in three times, and beat at low speed until the egg whites have small upright corners, that is, hard foaming.

8. Take one-third of the egg whites, add them to the spinach paste, and stir evenly with a spatula.

9. Then pour all the batter into the remaining egg white batter and mix evenly.

10. Pour the mixed batter into an 8-inch chiffon mold and shake it a few times to produce large bubbles.

11. Put it in the preheated oven, and bake for 60 minutes at 155 degrees.

12. The cake is slowly expanding.

13. After it's cooked, you can go out of the oven, and immediately lower it from a height of about 20cm to shake the heat, and then buckle it upside down on the grill to let cool.

14. After it is completely cooled, you can take it off the mould and eat it.

Tips:

It is best to let it dry for more than 3 hours before demoulding.