Spinach Chiffon Cake
1.
First wash the spinach clean and cut into sections, as long as the leaves are not the roots. Put the spinach leaves into the cup of the food processor, add a little water to make spinach juice, filter out the spinach juice with a strainer after finishing, prepare all the ingredients, separate the egg yolk and egg whites for later use.
2.
Mix the egg yolk, corn oil, milk powder, 15 grams of caster sugar, and spinach juice.
3.
Mix well with egg yolk and spinach liquid.
4.
Brush in low-gluten flour and cornstarch and mix well until there are no dry powder particles.
5.
Stir the egg yolk and spinach paste, smooth and smooth.
6.
Add a few drops of lemon juice or white vinegar to the egg whites and beat them until hard foaming (add fine sugar in three times during the beating period), and beat until the head of the whisk is lifted to a small sharp corner, as shown.
7.
First preheat the oven to 160 degrees, take one third of the meringue into the egg yolk paste and mix evenly.
8.
Pour back into the remaining meringue and continue to mix evenly.
9.
Mix the cake batter evenly, as shown in the picture.
10.
Pour the cake batter from a height of 10 cm into a six-inch mold and shake it lightly to expel the bubbles.
11.
Place the bakeware on the bottom of the oven, then put the mold on the bakeware, and bake for 50 minutes at 150 degrees. After being baked, throw it from a high place, then buckle until it is cool, and then demould.
Tips:
1. Wash the spinach clean and cut into sections, put it into the juice cup, add appropriate amount of water, use a juice machine or food processor to make the juice, be sure to filter, as long as the spinach juice is not pureed.
2. The key to the success of Chiffon is to beat the egg whites. If the egg whites are not in place or the foaming process is defoamed during the mixing process, the cake will be unsuccessful, collapse, and shrink the waist.
3. The temperature is adjusted appropriately according to the temperament of your own oven.
