Spinach Chiffon Cake

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~