Spinach Chiffon Cake

Spinach Chiffon Cake

1. Wash the spinach, put it into the pot and cook for later use. The nutritional value of spinach is too high, eating more spinach is good for your health.

2. Squeeze the spinach and juice into juice and strain again. After filtering it again, the cake made has a delicate taste.

3. Add 5 earthen eggs and beat them for later use.

4. Sieve at low speed and add to the egg yolk paste, mix and stir until there is no particles in the batter.

5. Add a few drops of lemon to the egg whites, and stir until neutral foaming, do not beat until ten percent foaming. The cake baked in this way is very delicate, tender and delicious.

6. Add the egg white paste to the egg yolk paste in two batches and mix evenly from the bottom up. Do not make a circular motion to avoid defoaming and affect the taste.

7. Finally, pour the egg yolk paste into the egg white paste and mix evenly from the bottom up without making a circle. Finally, pour it into the 8-inch mold and shake it gently. Preheat the oven, and bake at 160 degrees for 50 minutes. Our oven is 40 liters. Each oven has different sizes and brands, and the set time and temperature are different. Remember! Remember to remember

8. Cooling demoulding, dicing, finished product drawing. .

9. Finished picture.

10. Finished, such a finished picture. Have an appetite!

Tips:

The powdered sugar is completely in turn for personal taste.