Spinach Chiffon Cake

Spinach Chiffon Cake

1. Add 5 egg yolks to 20 grams of sugar and 50 grams of oil until the yolk is milky white, then add 50 grams of spinach puree and mix well.

2. Sift in the flour and mix well to form a spinach egg yolk batter.

3. The mixed egg yolk and spinach batter.

4. Put 5 egg whites into a dry basin without water and oil, add 60 grams of sugar, and beat with an electric whisk until the egg whites are hard and foamy. As shown

5. Take one-third of the egg white and add it to the spinach egg yolk paste, and stir evenly from the bottom up. Preheat the oven to 130 degrees for 10 minutes.

6. Add all the spinach egg yolk paste to the remaining egg whites, and stir evenly from bottom to top. (Do not draw a circle! So as to avoid the protein defoaming)

7. Put the mixed cake batter into an 8-inch cake mold, lift the mold and shake it a few times to eliminate the bubbles in the cake batter.

8. Put it into the preheated oven, and bake it at 130°C for 40 minutes on the bottom layer, then change it to 150°C and bake it for another 30 minutes. When the cake is out of the oven, it will be reversed immediately, and it can be demoulded after it has cooled down naturally.

9. Finished product. Reminder: As each person's oven temperature is different, the temperature depends on the individual oven to observe. The baked cake must be reversed immediately. Prevent the cake from shrinking.