Spinach Chiffon Cake

Name: Spinach Chiffon Cake
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 4 egg; 70g Low powder; 55g Spinach juice; 45g Corn oil; 60g Caster sugar

by tina Qingtan Liying

4.8 (1)

Favorite

Difficulty

Easy

Time

Serving

Spinach is a seasonal vegetable in spring. It has the effects of nourishing yin and moisturizing dryness, soothing the liver and nourishing blood. It has a good auxiliary treatment effect on hypertension, dizziness, diabetes, anemia, etc. caused by insufficient liver yin in spring.
For those who do not like spinach, squeezing spinach juice for dessert is definitely a good choice!

Ingredients

Spinach Chiffon Cake

1. Spinach, remove the roots and wash

2. Squeeze spinach juice with a juicer

3. Add corn oil and 20 grams of caster sugar to the bowl of spinach juice

4. Stir until the sugar melts and the liquid emulsifies

5. Sift in low powder and stir until there is no dry powder

6. Separate the egg white and egg yolk, add the egg yolk to the low flour paste

7. Do you beat the egg whites to thick foam?

8. Add the caster sugar in three parts

9. Beat to dry foaming

10. Take one-third of the meringue into the egg yolk paste bowl and stir evenly

11. Pour all the mixed egg yolk paste into the meringue basin and continue to mix evenly

12. Preheat the oven at 150 degrees,
Pour the mixed cake batter into the hollow mold from a height of 10cm, smooth it with a spatula, lift the mold and vibrate on the table three times

13. Put the mold in the preheated oven, middle and lower, upper and lower fire, 150 degrees, 50 minutes

14. After baking, take it out immediately and let it cool down.

15. After it is allowed to cool, you can demold with the help of a stripper!

Tips:
I always thought that the flavor of spinach would be weird, but I didn’t expect the finished product to be very beautiful, and it was also delicious, without any strange taste~