Spinach Chiffon Cake

Name: Spinach Chiffon Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs egg; 35g Salad oil; 32g Spinach juice; 58g Low powder; 35g Caster sugar; 3g honey

by Moonfall Wu Cry (from Tencent...)

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

I wanted to make a spinach chiffon cake for a long time, but because of this and other reasons, I didn't have to start. Today I finally got my wish. I pulled the weeds and squeezed the spinach juice to make a small fresh cake. I didn't use spinach puree directly, but used spinach juice. The final cake was baked with a light green, just like the skirt corners of a girl flying up, so beautiful! Although the sky is cloudy outside the window, and there is no sun when taking pictures, all this is ignored, because in my eyes, this cake is left!
The finished product is light and soft, with a dense mouthfeel. It is indeed soft silk, light as a feather, and it really fits the term chiffon! My friends said it was delicious!

Ingredients

2 pcs Egg
35g Salad Oil
32g Spinach Juice
58g Low Powder
35g Caster Sugar
3g Honey

Spinach Chiffon Cake

1. 2 egg yolks, spinach juice, salad oil, honey and stir well

2. Sift in low powder, stir evenly into egg yolk paste

3. Add a little white vinegar to the egg whites, add granulated sugar in three times, beat, and distribute to nine.

4. The egg white batter and egg yolk batter are mixed into a cake batter by cutting and mixing three times.

5. Pour the cake batter into a six-inch hollow mold and shake it lightly to produce large bubbles

6. The middle and lower levels of the oven are heated at 170 degrees and lower at 150 degrees, about 33 minutes

7. Perfectly grow tall, split

8. After being out of the oven, shake it lightly, and then buckle it upside down on the bottle to cool. After cooling down, take off the surrounding area first, and then take off the bottom. I demould the mold with my bare hands.