Spinach Chiffon Cake [6+8 Inch]

Spinach Chiffon Cake [6+8 Inch]

1. Weigh the ingredients for later use. After washing the spinach, drain the water and filter the juice. Do not add water when making spinach juice, the finished product will be greener and more beautiful!

2. The basin should be clean and free of water and oil. Be careful to separate the egg whites and egg yolks. (A total of 8 egg basins should be big enough)

3. Add 3 grams of salt to the egg yolk and 15 grams of white sugar.

4. After mixing with a hand mixer, add corn oil.

5. Pour the spinach juice.

6. Stir well again.

7. Sift in low-gluten flour. (The flour is sifted to make it fluffy and easy to stir)

8. Draw a "Z" shape and stir evenly until there are no particles. It is better to lift the egg batter to fall into a silky state. (The batter is not easy to be too thick, because the surface is easy to crack during baking)

9. At this time, preheat the oven up: 145 degrees up and 140 degrees down. Add a few drops of lemon juice to the egg whites, and add 110 grams of white sugar in three times: first use an electric whisk until the fish is bubble-shaped and add a small portion.

10. Join again after passing a few laps. The electric whisk beats the egg whites at high speed.

11. Add the remaining powdered sugar one last time and continue to beat at high speed.

12. Lift up the whisk to observe the state of the egg whites: the sharp corners that are completely upright are just fine. (Be careful to send it in place, don’t bend a little bit, it’s very important)

13. Pour half of the beaten egg whites into the spinach yolk paste.

14. Stir it in a "J" shape, do not draw a circle to avoid defoaming.

15. Stir well and pour into the remaining egg whites.

16. After continuing to mix evenly, pour the paste into the mold and pour it into 8 minutes full.

17. Pour the 6-inch and 8-inch molds in turn.

18. Squeeze a few times on the counter to create large bubbles, and use bamboo sticks to cross out the small bubbles in a "Z" shape. (Forgot to take the paper cup, pour it over 9 minutes full, and finally rise out of the mold, pour it in 8 minutes full, just pour the excess into the paper cup and bake together)

19. Put it in the preheated oven: 145 degrees on the top, 140 degrees on the bottom, put on the middle and lower layers, and bake for 60 minutes.

20. After it is out of the oven, it is pressed for a few times, the heat is released, and the mold is released after the inverted button is allowed to cool.

21. Finished picture.

22. You can't taste the spinach flavor, but the natural tender green is very eye-catching!

23. It's much easier to bake two cakes at once.

24. The tissue is delicate and soft~~

25. The colors are very beautiful!

26. Light but not greasy, the taste is moist and tender!

27. A little cake that never gets tired of eating!

Tips:

The temperature of each oven is different, please adjust it according to the situation. The cake mold is: 6 inch + 8 inch movable bottom mold.
1: Use fresh eggs, clean the egg-beating bowl, without water and oil.
2: If the egg yolk paste is not evenly stirred, the oil is not fully emulsified, it has a grainy feel, and it is easy to cause shrinkage. The action should be light and fast, and the egg yolk paste should be stirred well until it is smooth.
3: If the batter is stirred for too long, too much force, it will cause tendons, and it will also easily cause shrinkage after cooling. Just stir the batter until it is smooth.
4: If the egg white is insufficiently beaten, the dry foam is not reached, the egg white state is unstable, and it is easy to cause shrinkage. When the egg whites are dry and foamy, lift up the mixing head to observe the state, and the egg whites are short and upright with sharp corners.
5: After the batter is stirred, it should be put into the oven immediately. It should not be left outside for too long, which will cause the batter to defoam and the cake body will shrink after it is out of the oven. It should be reversed in time after the oven is out.
6: During the baking process, do not adjust the temperature too much in a short time, and do not open the oven door to cause the cake body to shrink.
7: The baking time should not be too long, too much water loss will cause the cake body to shrink.
8: The batter is placed too close to the down tube and the bottom is over-baked, which will also cause the bottom to sink. If it is placed too close to the down tube, place it on the bottom of the mold with a bakeware to insulate it.
9: Pour the egg batter slowly into the mold, do not use too much force, otherwise air will be drawn into it and bubbles will be generated.
10: Due to the freshness of the eggs, the amount of egg whites will be slightly different when the egg whites are beaten. Pour the egg batter into the mold until it is 8 minutes full. If the excess amount is exceeded, pour it into a paper cup and bake it together. .