Spinach Chiffon Cake
1.
Wash spinach;
2.
Put 70 grams of spinach into the mixing cup, add 30 grams of water, cover the lid, and install the mixing cup on the main body according to the alignment mark;
3.
The wall breaker is powered on, if you operate it directly on the machine, select the "juice" button to start it, the production time is 1 minute and 56 seconds; if you are on the mobile phone APP, select "spinach juice", and the recipe can be started directly. Production time is 1 minute and 56 seconds;
4.
When the work is finished, a beep will sound to indicate that the ingredients are finished, and 72 grams of spinach juice will be sieved;
5.
Preparation of the required materials for the cake;
6.
Pour spinach juice and corn oil into the bowl and stir evenly;
7.
Sift in low-gluten flour and mix until there is no dry powder;
8.
Add the egg yolk three times and mix well;
9.
Add powdered sugar to the egg whites three times and beat them until they are wet and dry;
10.
Take one-third of the meringue into the egg yolk paste and mix evenly until the egg white state is not visible;
11.
Pour into the meringue basin and continue to mix evenly;
12.
Pour the batter into the mold and shake it twice to shake off the bubbles inside;
13.
Preheat the oven to 180 degrees, put it in the mold, adjust the temperature to 160 degrees, and bake for about 50 minutes;
14.
After being out of the oven, it is inverted and cooled and demoulded.
Tips:
1. The squeezed spinach juice must be sieved.
2. Choose foreign eggs for eggs, one is about 60 grams.
3. Adjust the baking temperature and time according to your own oven.