Spinach 8-inch chiffon cake

Overview

Spinach, hurricane; weeds have been growing for a long time, but today, we finally pulled them out~~

Tags

• baking
• children
• birthday
• cake mix
• egg
• salad oil
• spinach juice
• white sugar

Ingredients

Steps

1. 1 Wash spinach; put it in a pot, add cold water and bring to a boil;

   

2. 2 Use a food processor to make puree, sieve, and extract the juice;

   

3. 3 Prepare various ingredients: weigh them one by one and set aside;

   

4. 4 Take two water-free and oil-free basins and separate the egg whites. The bottom of the separation must be measured, otherwise it will affect the beating~~

   

5. 5 Add salad oil to the egg yolks, stir until fully combined;

   

6. 6 Add sugar again and stir thoroughly;

   

7. 7 Pour in the extracted spinach juice and stir;

   

8. 8 Then sift in the bread flour; mix evenly and fully dissolve;

   

9. 9 When mixing the batter, don’t always stir it in one direction, as this will make the flour easier to stir;

   

10. 10 Begin to beat the egg whites, first beat until they are in the form of fish-eye foam, add sugar, continue to beat, then add the remaining sugar in turn;

    

11. 11 Beat until a small upright inverted triangle forms, which is considered to be done;

    

12. 12 Add the beaten egg whites to the egg batter and mix evenly. Be sure not to make circles to avoid defoaming. Use the same cutting and mixing techniques as cooking;

    

13. 13 Mix the cake batter; now you can start preheating the oven;

    

14. 14 Put the cake batter into an 8-inch hollow cake mold and shake it hard a few times;

    

15. 15 Put in the oven, 165 degrees, heat up and down, 60 minutes;

    

16. 16 Ding, the program is over, turn it upside down, wait to cool, and demold;

    

17. 17 Finished product~~