Spinach Puree Chiffon Cake

Name: Spinach Puree Chiffon Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 37g Spinach puree; 40g Low-gluten flour; 30g Caster sugar; 25g Corn oil; 2 pcs egg

by Food·Color

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

I want to make spinach green snacks, but I am always too lazy to squeeze the juice. As long as it is a little bit, I really don't want to move.
It happened to be a spinach squeezer that day, and I couldn't bear to see that the pureed spinach that filtered the clear juice was about to be thrown away. Suddenly remembered the spinach green cakes and breads who had been envious, so I quickly intercepted them, took them back, and made a spinach green chiffon cake first.
The thick spinach puree becomes light and shallow as soon as it enters the batter, and after adding egg whites, it becomes lighter green. Watching it expand in the oven, I guess that most of the green spinach puree cakes will appear after being extracted by the water. What kind of green comes out. The result seems to be very good. Although it is not so verdant green, it looks very tender and feels good. "

Ingredients

Spinach Puree Chiffon Cake

1. Ingredients: 37 grams of pureed spinach, 2 eggs, 40 grams of low-gluten flour, 30 grams of caster sugar, 25 grams of corn oil.

2. Pour the pureed spinach and corn oil into a bowl and stir to form a uniform paste.

3. Sift in the flour and mix well.

4. Add the egg yolk, continue to draw a word and mix well.

5. It becomes a uniform batter.

6. Pour the egg whites into a large bowl, add a little white vinegar or lemon juice and beat into a fish-eye bubble with an electric whisk, then beat them three times.

7. It becomes a wet foaming state that can pull out a small hook.

8. Take one-third of the egg whites into the egg yolk paste and stir evenly.

9. Pour it back into the egg whites.

10. Pick up from the bottom, and mix into a uniform cake batter.

11. Pour into a 6-inch round mold with movable bottom, knock the surface flat, and shake out large bubbles.

12. Put it in the preheated oven, middle level, up and down at 170 degrees, bake for about 35-40 minutes.

13. Immediately after being released.

14. Let it cool thoroughly and turn it over.

15. Demoulding.

16. Cut into pieces.

Tips:
Spinach puree can also be replaced with other vegetable purees.
It is not advisable to stir in a circular motion when mixing the batter to prevent the flour from becoming vigorous.
When mixing egg yolk paste and egg whites, it is not advisable to stir in a circular motion to prevent the egg whites from defoaming and affecting the hair.
The baking time and firepower need to be adjusted according to the actual situation.