Spinach Chiffon Cake

Name: Spinach Chiffon Cake
Total time: 1 h 30 min
Yield: 1
Cuisine: Chinese
Ingredients: 5 egg; 75g Low-gluten flour; 10g corn starch; 50g Caster sugar; 45g Corn oil; 20g milk; 40g Spinach juice; A few drops White vinegar; Some Chocolate (decoration)

by Shatang Home

4.7 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

Make a nutritious and delicious spinach chiffon cake for your baby for breakfast. Babies who don't eat vegetables, will you refuse this time?

Ingredients

Spinach Chiffon Cake

1. Prepare the ingredients, wash the spinach, do not shake the water, directly beat it into juice and take 40 grams.

2. 40 grams of spinach juice, add 30 grams of corn oil and stir well. In another clean bowl, add 20 grams of milk and 15 grams of corn oil and stir until emulsified.

3. Sift the spinach paste into 50 grams of low flour and 6.5 grams of cornstarch. Sift the milk paste into 25 grams of low flour and 3.5 grams of cornstarch. And stir them separately, don't stir in circles.

4. Similarly, add two-thirds of the egg yolk to the spinach paste and one-third of the egg yolk to the milk paste. Stir well again.

5. 5 egg whites (add a few drops of white vinegar) in three times, add 50 grams of fine sugar and beat until sharp corners.

6. Take two thirds of the protein paste and mix with the spinach paste, take one third of the protein paste and mix with the milk paste, and stir evenly.

7. Preheat the oven at 150 degrees for 10 minutes. Use a piping bag to take a little spinach paste and draw a four-leaf clover on the side of the hollow mold. Then put it in the oven and bake for 1 minute.

8. Pour in a small portion of the spinach paste. Shake the mold, and then scrape the edges with a scraper.

9. Pour in all the milk paste and shake the mold. Then use a spatula to clean the edges.

10. Pour in the remaining spinach paste. Shake the mold.

11. Put it into the preheated ATO-E43A electric oven of ACA North America Electric Appliances, and bake the upper and lower tubes at 150 degrees for 50 minutes.

12. Shake the mold out of the oven, and then buckle. It can be demoulded after cooling thoroughly.

13. The chocolate melts and squeezes your favorite pattern on it.

Tips:
1. The water absorption is different for different flour brands, and the water volume is adjusted according to the consistency of the batter.
2. If it is not made into two colors, the ingredients of the two colors can be exchanged in equal amounts.
3. The oven has different tempers, so the temperature and time are for reference only.