Spinach Chiffon Cake

Spinach Chiffon Cake

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

Spinach Chiffon Cake recipe

2. Juicing

Spinach Chiffon Cake recipe

3. Sieved

Spinach Chiffon Cake recipe

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

Spinach Chiffon Cake recipe

5. Stir well

Spinach Chiffon Cake recipe

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

Spinach Chiffon Cake recipe

7. Beat to dry foaming

Spinach Chiffon Cake recipe

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

Spinach Chiffon Cake recipe

9. Put it in the oven at 120°C for 50 minutes up and down, let it cool, and finish demoulding

Spinach Chiffon Cake recipe

This dish is also called: Best Spinach Chiffon Cake recipe, Chinese Spinach Chiffon Cake recipe, Healthy Spinach Chiffon Cake

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