Spinach Chiffon Cake

Spinach Chiffon Cake

1. Supermarket spinach, a small bundle of the kind, remove the roots, wash it, put it in a food processor, stir it into a puree, sieve 60g of pure spinach juice.

2. The eggs are separated, other materials are prepared, and the oven is preheated by 180 degrees.

3. Egg yolk + milk powder + spinach juice + corn oil + sugar.

4. Stir thoroughly with a hand mixer.

5. Sift in low flour and cornstarch.

6. Do not break up, stir until smooth and smooth.

7. Add sugar to the egg whites three times, beat until hard foaming, and lift the egg head to have an upright small sharp corner.

8. Take one-third of the meringue into the spinach paste, stir evenly from bottom to top.

9. Pour the egg batter into the remaining meringue basin and stir again to mix evenly. Pour into a hollow mold and shake it lightly to remove air bubbles.

10. Put it into the preheated oven, and bake at 170 degrees for about 25 minutes.

11. Bake until it reaches the highest point and then slowly fall back. Continue to bake for a few minutes. smell good! Come out and shake the heat and let it cool down!

12. Cut into pieces and pour the yogurt to start a beautiful afternoon tea.

13. So soft and delicious!

14. The mood is also beautiful!