1. Wash the spinach with a wall breaker and add a little water to squeeze the juice, filter the spinach juice to be not pure spinach. This formula is an 8-inch mold.
2. Spinach juice with salad oil and stir until thick, add salt, mix well with low powder. Add egg yolk and mix well. 〔After the egg method, the egg batter is delicate. 〕
3. Beat the egg whites into a water-free and oil-free egg-beating bowl, add all the sugar at one time, drip a few drops of white vinegar, and beat to small sharp corners.
4. Add one-third of the meringue to the egg yolk paste and mix well, then pour back the meringue and mix well. Cut and mix, not in circles.
5. Preheat the oven up and down at 140 degrees, pour the cake batter into the mold, shake it vigorously, put it in the preheated oven and bake for 55 minutes. Adjust the time and temperature appropriately according to your own oven.
6. I used a 6-inch mold, so I added some paper cups.
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