Spinach Chiffon Cake (8-inch Live Bottom Mold)

Name: Spinach Chiffon Cake (8-inch Live Bottom Mold)
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 75g Low-gluten flour; 50g Spinach juice; 40g Corn oil; 60g White sugar; 4 egg; A few drops Lemon juice

by Dragon Lord's Snack Light

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

The baby who is already adding supplementary food likes to eat soft chiffon cakes, and wants to change the color for her and does not want to use pigments, so she uses the pure natural green color-spinach juice.
This is my first chiffon making spinach juice, and I am not sure about the final taste, so I added 10 grams of white sugar more than usual. Let alone the taste, the color of the finished product is really great! "

Ingredients

75g Low-gluten Flour
50g Spinach Juice
40g Corn Oil
60g White Sugar

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4 Egg

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A few drops Lemon Juice

Spinach Chiffon Cake (8-inch Live Bottom Mold)

1. Separate the egg whites and egg yolks and put them in a water-free and oil-free basin

2. Make the egg yolk paste first, add 15 grams of white sugar to the separated egg yolk and stir well

3. Add corn oil and continue stirring until the egg yolk becomes lighter

4. Add spinach juice and stir well, then sift into low-gluten flour and mix well

5. The key step in making chiffon-beat the egg whites. When the egg whites are beaten until big bubbles appear, add 15 grams of white sugar and continue to stir to beat

6. When the bubbles start to become delicate, add 15 grams of white sugar to continue blowing

7. When there are small ripples in the egg white, add the remaining white sugar and continue to beat

8. Finally, it’s fine when you lift the whisk and there are small sharp corners on the whisk.

9. Next, mix the egg yolk protein paste. Take one-third of the beaten egg whites in two times and mix them evenly in the egg yolk paste. Do not over-mix during the mixing process to avoid defoaming and affecting the final product.

10. Pour the egg yolk paste into the remaining egg whites and continue to mix evenly

11. Pour the evenly mixed egg white and egg yolk paste into the 8-inch chiffon mold, shake out bubbles

12. Put it in a preheated oven at 160 degrees for 45 minutes. (The temperature of the oven should be adjusted according to the situation of your own oven. This time I used Changdi’s 52-liter oven, so the temperature is 10 degrees higher than that of my first Chiffon recipe)

13. After the cake is baked, immediately take it out of the oven and shake it down for a few times, then buckle it upside down on the grid to cool it, and then demould it after it has cooled down.

14. Finished picture

15. The color is beautiful and you can't taste the taste of spinach, but it is full of sweet taste.

Tips:
It’s the first time to make chiffon with spinach juice. The detailed picture was not taken. You can refer to the picture of my first recipe [Eight-inch Chiffon Cake].