Spinach Chiffon Cake

Spinach Chiffon Cake

1. Wash spinach leaves (80g) and soak in water for 30 minutes. Cut the spinach leaves into small pieces and put them in the Joyoung cooking machine. Add 100 grams of water to make spinach juice. \nStrain the spinach juice for later use, and take 95 grams of spinach juice.

2. The yolk and egg whites are separated, and the egg whites are put into a clean, water- and oil-free container. Stir the spinach juice, egg yolk and vegetable oil.

3. Sift in low-gluten flour and cornstarch.

4. Add a few drops of lemon juice into the egg whites, add the sugar in 3 times, and add sugar once when the egg whites are thick.

5. Add sugar once when it is finely soaked.

6. Add sugar for the last time when it has lines.

7. Beat to dry foaming, with small sharp corners.

8. Take 1/3 of the meringue and put it into the spinach paste, and mix from bottom to top or ##. Do not mix in circles to avoid defoaming.

9. Pour the mixed batter into the remaining egg whites, and stir from bottom to top or ##. Do not mix in circles to avoid defoaming.

10. Pour the cake batter into an 8-inch mold and shake it lightly. Put it in a preheated 155 degree oven, bake the middle layer for 60 minutes, until the surface is colored. (The specific time is adjusted according to the temper of your own oven) Take it out and shake it upside down and let it cool off the mold.

Tips:

This temperature cake is a bit moist, if you don't care about the appearance and prefer a dry taste, you can extend the time slightly.