“Do people really like the fresh green?But instead of a matcha cake, it’s made from spinach juice.
Spinach cake hot recently, just today my daughter came back, so I made this cake roll for her.I didn’t expect the color of the juice to be so nice.
The finished product can not eat spinach taste, but a wild vegetable like fragrance.It’s not only good for the eyes, but also better to eat.I guess I won’t have to buy expensive matcha powder.”
How to make spinach cake rolls?
Clean the strawberries, cut them into small cubes and place them on a greased baking sheet.
Wash and cut the spinach.Put it into a blender and puree.
Add white vinegar to egg whites and beat until frothy. Add sugar once.Set aside until the hook is bent.
Whisk egg yolks, oil and spinach juice together on low speed until foamed.
Add the low flour and mix with a spatula until the flour is evenly mixed.
Then add the egg yolks into the egg yolk mixture and mix well.
Pour back into the egg whites, cut and mix well.
Pour into a greased baking sheet, give two light shocks, and place in the preheated 155-degree oven.
155 degrees, heat up and down, about 19 minutes, until evenly colored.There was a slight jolt from the oven.Remove the edges of the greased paper from the oven and place on the baking line to cool.
Make a few gentle strokes with your knife on the part where you want to start the roll.Gently, just a little. It’s a nice roll.Then roll the cake with a rolling pin and set it.
Cool thoroughly and serve immediately.
Spinach cake rolls
- 5 egg yolks
- 90 g low gluten flour
- 10 g corn starch
- 100 g Spinach juice
- 5 egg white
- 50 g sugar
- white vinegar
- sunflower seed oil