Spinach chiffon cake
“I’ve always wanted to make a spinach chiffon cake, but for one reason or another, I never got started. Today, I finally got my wish. I plucked the spinach juice from the grass and made a little fresh cake. I did not directly use spinach puree, but with spinach juice, finally baked out of the cake a touch of light green, like a girl flying skirt horn, good looks! Although the sky was cloudy outside the window and there was no sun for the photo, all of this was ignored because, in my eyes, the only thing left was this cake!
The product is light and soft, and the taste is dense. It is really soft silk, which is as light as a feather. My friends say it’s delicious!”
How to make Spinach chiffon cake
Step 1.
Whisk together 2 egg yolks and spinach juice, salad oil and honey
Whisk together 2 egg yolks and spinach juice, salad oil and honey
Step 2.
Sift in the low flour mixture and beat until smooth
Sift in the low flour mixture and beat until smooth
Step 3.
Add a little white vinegar to the egg whites, add sugar in three times, whip until nine are distributed
Add a little white vinegar to the egg whites
Step 4.
The meringue and egg yolk paste are divided into three times
The meringue and egg yolk paste are divided into three times
Step 5.
Pour the cake batter into a six-inch hollow mold and gently shake it to create large bubbles
Pour the cake batter into a six-inch hollow mold and gently shake it to create large bubbles
Step 6.
Heat the oven at 170 degrees for the lower and 150 degrees for about 33 minutes
Heat the oven at 170 degrees for the lower and 150 degrees for about 33 minutes
Step 7.
Perfect height, split
Perfect height, split
Step 8.
Give it a little jolt when it comes out of the oven, then pour it over the bottle to cool. After cooling off, take off the sides first, then take off the bottom, I am free hand mold, so more beautiful
Give it a little jolt when it comes out of the oven
Cooking techniques
Temperature and time are for reference only
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