Spinach Chiffon Cake

Spinach Chiffon Cake

by There is a blue sky

4.8 (1)
Favorite

Difficulty

Easy

Time

2h

Serving

3

Let's have a fresh spinach chiffon, delicious, beautiful and nutritious.

Ingredients

Spinach Chiffon Cake

1. Blanch the spinach leaves in water, add 100g of water in a cooking cup, and beat them into pureed spinach.

Spinach Chiffon Cake recipe

2. All ingredients are weighed.

Spinach Chiffon Cake recipe

3. Separate the egg white and the yolk.

Spinach Chiffon Cake recipe

4. Add corn oil to the egg yolk and mix well.

Spinach Chiffon Cake recipe

5. Pour in the pureed spinach and stir well.

Spinach Chiffon Cake recipe

6. Stir it well.

Spinach Chiffon Cake recipe

7. Sift in low powder.

Spinach Chiffon Cake recipe

8. Cut and mix until there are no flour particles.

Spinach Chiffon Cake recipe

9. Add three drops of white vinegar to the egg white and beat. The sugar is added in three times, the first time is to blow the fish-eye bubble, and the second time the sugar is added to the fish-eye bubble, and the fish-eye bubble disappears. The third time the sugar was added was sent to the crooked tip.

Spinach Chiffon Cake recipe

10. Finally, it is sent to a stiff foam with straight and sharp corners.

Spinach Chiffon Cake recipe

11. Mix the egg whites and egg yolk paste. Add the egg whites to the egg yolk paste three times.

Spinach Chiffon Cake recipe

12. After cutting and mixing evenly, pour it into the abrasive tool to shake out bubbles.

Spinach Chiffon Cake recipe

13. Put it in a preheated oven at 150°C, bake at 150°C for 40 minutes, and turn at 130°C for 50 minutes.

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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