Spinach Chiffon

Overview

There are many natural fruits and vegetables that can be introduced into the baking process. One of them is the spinach chiffon cake that I recommend today, which is based on the original basic cake. Adding fresh vegetables greatly improves nutrition. And the flavor of the cake did not change at all, but instead added a light fragrance. And the greasy feeling is gone! The taste and color of the cake greatly increase appetite

Tags

• baking
• cake flour
• corn oil
• egg
• spinach juice
• fine sugar
• lemon juice

Ingredients

Steps

1. 1 Spinach juice can be made with a wall breaker or other tools. Use the leaf part to make it more colorful

   

2. 2 Add egg yolks, corn oil, and granulated sugar to spinach juice and mix well

   

3. 3 Then sift in the flour and stir evenly. Set aside for later use

   

4. 4 First add a few drops of fresh lemon juice to the egg white part, beat at high speed for a few times, add fine sugar [1/3] and continue beating

   

5. 5 Beat until smooth and then add one third of the caster sugar, and continue to beat until coarse and add the last caster sugar. Whisk until stiff peaks are formed, then lift the whisk to have a sharp edge

   

6. 6 Spoon one-third of the egg whites into the egg yolk batter and stir evenly

   

7. 7 Pour the egg yolk paste back into the egg whites, and stir evenly

   

8. 8 Pour into the mold and shake a few times to release air bubbles

   

9. 9 Preheat the oven to 140 degrees in advance and bake the middle and lower layers for 40 minutes. Turn to 155 degrees and bake for 15 minutes [Please adjust the temperature and time according to the characteristics of your oven]

   

10. 10 Cake can also replenish blood and iron

    

11. 11 It tastes very good if you try it