Spinach Chiffon Cake

Name: Spinach Chiffon Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 4 egg; 40g Powdered sugar; 50g Spinach juice; 70g Low powder; 50g Corn oil; 2 drops White vinegar; 2g salt; 2 drops Vanilla extract

by Li is coming from the garden

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

I made a little more spinach juice to make the spring cakes. I made a chiffon in order not to waste it. There is no spinach taste but the color of spinach. You can also try it. Of course, the recipe is my usual recipe

Ingredients

Spinach Chiffon Cake

1. Wash spinach

2. Juicing

3. Sieved

4. Add oil, low powder, salt, spinach juice, vanilla extract to the egg yolk

5. Stir well

6. Add powdered sugar and white vinegar to the egg whites

7. Beat to dry foaming

8. Add one-third of the egg white to the yolk part, then pour all the egg yolk into the egg white. Don’t bother to stir evenly, then pour it into a six-inch mold