Spinach Chiffon Cake with Xylitol

Spinach Chiffon Cake with Xylitol

Spinach, known as a nutritional model, is rich in nutrients, it is rich in carotene, vitamin CK and many minerals. It has a lot of cooking methods, and my favorite is the delicacies made by squeezing the juice from it. The color is really eye-catching, what do you think?

Difficulty

Easy

Time

1h 30m

Serving

4

by JU's small kitchen

4.8 (1)

Ingredients

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How to make it (Spinach Chiffon Cake with Xylitol)

1. Prepare the required ingredients
Spinach Chiffon Cake with Xylitol recipe
2. Put the egg yolk protein in a water-free and oil-free basin, add spinach juice and corn oil to the egg yolk and stir until there is no oil
Spinach Chiffon Cake with Xylitol recipe
3. Add the sieved low powder and stir until there is no dry powder
Spinach Chiffon Cake with Xylitol recipe
4. Stir the egg yolk paste for later use
Spinach Chiffon Cake with Xylitol recipe
5. Beat the egg whites with a whisk until the eyes are soaked, add a little white vinegar and one-third of the xylitol to beat
Spinach Chiffon Cake with Xylitol recipe
6. Dispense to a delicate state and then add one third of xylitol to continue blowing
Spinach Chiffon Cake with Xylitol recipe
7. When lifting the whisk into a hook shape, add the remaining xylitol to continue whisking
Spinach Chiffon Cake with Xylitol recipe
8. Stir until the eggbeater is lifted into a strong corner
Spinach Chiffon Cake with Xylitol recipe
9. Add the egg whites to the egg yolk paste three times and mix thoroughly each time, then add the next time
Spinach Chiffon Cake with Xylitol recipe
10. Pour the mixed cake batter into the mold and shake to remove large bubbles. Preheat the oven at 145 degrees for 10 minutes and bake for about 50 minutes.
Spinach Chiffon Cake with Xylitol recipe
Tips:

When mixing the egg white and egg yolk paste, do not draw a circle to avoid defoaming. The baking time and temperature should be adjusted according to the actual situation.


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