1. Add a little water to spinach and put it into the wall breaker or food processor and press the juice function button to make spinach juice for later use
2. Weigh 100 grams of spinach juice and add corn oil and mix well
3. Add egg yolk and stir well
4. Sift in the low flour and stir in a Z-shape or stir until it is even. Be sure to turn the flour in a proper way and do not stir the flour to become gluten.
5. After stirring, add plastic wrap and seal for later use. At the same time, preheat the oven to 170 degrees.
6. Add a few drops of lemon juice to the egg whites to make large bubbles at high speed, and add one-third of the first sugar.
7. After the egg whites were finely foamed, I added the second sugar, and I added a few more drops of lemon juice.
8. Add the last sugar when the egg whites are wet and foamy, that is, when the egg whites are hooked when the whisk is raised.
9. Finally, the egg whites are beaten to dry foaming, that is, the egg beater lifts the egg whites into a right-angled shape.
10. Pour one-third of the egg whites into the egg yolk liquid and stir evenly
11. Pour the egg whites into the egg yolk liquid three times and stir until evenly
12. Pour into the mold and shake out bubbles
13. Set the oven to 130°C and 100°C, and bake for about 60 minutes.
14. The cake is baked at a low temperature and is out of the oven without cracking, shrinking, and correct color. Poke the center of the cake with a toothpick. The toothpick is clean and ready to be baked.
15. When the cake came out of the oven, it was beaten on the table a few times to generate heat, and it was immediately demoulded by hanging upside down.
16. The emerald green spinach cake is perfectly demoulded
17. The taste is delicate and soft, the taste is fresh and sweet, and the appearance is bursting!
18. Sliced
Tips:Spinach juice must be thick and roasted at a low temperature to make it beautiful.
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