Spinach Chiffon Cake

Spinach Chiffon Cake

1. Prepare the required ingredients, and spinach into juice in the food processor in advance to filter

2. The egg yolk and egg whites are divided into two basins. The egg whites must be oil-free and water-free

3. Whip the egg yolk and sugar until the egg yolk's color becomes lighter, and then add rice bran oil and beat until fully emulsified. (After many practical experiences, this step is also more critical)

4. Add spinach juice and stir well

5. Sift in low-gluten flour

6. Use a rubber spatula to make a smooth and delicate batter

7. Add 3ml of white vinegar to the egg whites, add white sugar in three times, and use an electric whisk to beat to a dry foaming state. Lifting the whisk will pull out the upright sharp corners.

8. Take 1/3 of the meringue into the egg yolk paste and mix it evenly (don’t make a circle, move quickly)

9. Pour it back into the meringue, and stir and mix in an irregular manner

10. Mixed cake batter

11. Pour into the cake mold, scrape the surface flat, and drop it about 15cm away from the countertop several times to shake out the bubbles in the cake batter

12. Put it in the preheated oven and heat up and down at 120 degrees, the middle and lower level, for 60 minutes. The freshly baked cake was dropped vertically from top to bottom to shake off the heat inside (it stuck to a little when I took it out)

13. Inverted on the grill to cool down and demoulded.

14. The tissue is delicate and it tastes very soft. The light green color makes people really like it.