Spinach Puree Chiffon Cake
1.
Prepare the ingredients
2.
Add four egg yolks to 20 grams of fine sugar and mix well
3.
Add corn oil and vanilla extract and mix well
4.
Add spinach puree and stir well
5.
Sift in low-gluten flour, stir and cut evenly to a particle-free batter
6.
Mix the batter and set aside~ At this time, the oven is preheated to 160 degrees and the fire is up and down
7.
Add two drops of lemon juice (white vinegar) to the four egg whites and beat until the fish eyes are soaked. Add 20g of caster sugar
8.
Beat until thick, add 20g of fine sugar and stir evenly
9.
Beat until no lines appear, add 20 grams of fine sugar
10.
Beat until hard foaming, lift the whisk to leave sharp corners
11.
Take 1/3 of the meringue into the spinach squeeze and mix evenly
12.
Pour the spinach puree batter into the meringue, stir and cut evenly
13.
Pour the mixed batter into the 8-inch chimney mold
14.
Put it into the preheated oven for baking, and bake for 50 minutes at 160 degrees