Spinach Pumpkin Chopped Chiffon Vegetable Cake ~ Spinach Square Vegetable Chiffon

Name: Spinach Pumpkin Chopped Chiffon Vegetable Cake ~ Spinach Square Vegetable Chiffon
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 110g Low-gluten flour; 5 egg; 130g Spinach juice; 73g Corn oil; 26g milk powder; 42g Caster sugar; 3g salt; 60g Coarse sugar; 40g Pumpkin kernels; 25g corn starch; A few drops lemon

by Little handsome cook

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Take a look at these photos on the cover first to ensure that you have the desire to do it quickly!

After making the chiffon cake last time, the baby loves it very much. I asked my mother to make it and said it was delicious, haha...
There are also pumpkin kernels and spinach at home. Combine them to make a chiffon cake. This time I use a mold! No milk this time, milk powder.
This time it took about ten minutes to send the egg whites, because it was sitting in warm water, so you can try it!
Change the style today, eat more green in winter, and today our cakes should also be green, ha ha...

The vegetables have the crunchy aroma of nuts. Will they be delicious? Looking forward to the delicious...

Let's make the vegetable cake in simple steps! Nutritious baby likes it. A good dessert of my own! "

Spinach Pumpkin Chopped Chiffon Vegetable Cake ~ Spinach Square Vegetable Chiffon

1. Spinach juice and set aside

Spinach Pumpkin Chopped Chiffon Vegetable Cake ~ Spinach Square Vegetable Chiffon recipe

2. Prepare other ingredients and weigh them for later use

3. Spinach juice, oil, sugar, salt, put together and stir well

4. Add milk powder and stir evenly

5. Put in the separated egg yolk and stir well

6. Put the egg whites in so the coarse sugar is beaten

7. Then sift the low flour and cornstarch into the egg mixture

8. Then put one-third of the egg whites into the egg liquid and stir up and down evenly

9. Then pour the egg white liquid into the remaining two-thirds of the egg white, and mix evenly

10. Then pour the crushed pumpkin kernels a few times into the mold, shake it from a high place a few times, and preheat the oven at 150°C for 15 minutes

11. Bake in the middle layer at 150℃ for 45 minutes, then release from the mold after cooling

12. Cut into pieces after demoulding, it's even more beautiful

13. Very beautiful, nutritious, vegetable cake!

14. Bite on it, soft and soft like cotton candy

15. I can’t help but add a few more pictures, hey ^ω^

Tips:
It is best to sit with warm water under the basin when you whip the egg whites, which is easy to whip.

Don't make circles when you stir up and down!

You can also replace milk powder with milk!