Spinach Juice Chiffon

Spinach Juice Chiffon

1. Add 40 grams of sugar, 20 grams of honey, and 90 grams of vegetable oil to the spinach juice.

2. When dividing the eggs, divide the yolk into the spinach juice basin.

3. Stir evenly with an electric whisk.

4. Sift in low-gluten flour.

5. Stir well.

6. Add 80 grams of sugar to the egg whites in 3 times and beat until dry and foamy.

7. Add one-third of the meringue to the egg yolk paste and stir evenly with egg cream.

8. Pour the cake batter back into the egg white basin.

9. well mixed.

10. Put the cake batter into the mold.

11. Put it in the middle and lower level of the preheated oven, and heat up and down at 160 degrees. After 30 minutes, take out 6 inches, and continue baking for 8 inches for 20 minutes.

12. After being out of the oven, shake it down a few times.

13. After the cake has cooled completely, remove it from the touch, cut into pieces, and serve immediately.

14. Finished picture.

15. Finished picture.

16. Finished picture.

17. Finished picture.

Tips:

1. Adjust the amount of sugar added according to each person's taste.

2. The egg white must be sent in place for the cake to expand well.

3. Adjust the baking temperature according to the attributes of each individual's oven.

4. This can only make 6 inches and 8 inches each