Lettuce chiffon cake
Overview
Lettuce chiffon cake: The ribbon was cut for the new oven, the first cake baked in one pot. Today's cake added lettuce. I wanted to buy spinach, but I couldn't find it in the market. I wanted that fresh and green feeling, so I had to use lettuce instead. The new oven is indeed good. The cake is baked to a high height and has a soft and moist texture.
Tags
Ingredients
Steps
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Wash lettuce
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Put it into a juicer, add a small amount of water, and squeeze it into lettuce juice
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Separate the egg whites and yolks and place them in two water-free and oil-free containers
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Add 30 grams of fine sugar to the egg yolks and stir evenly with a manual egg beater
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Add corn oil and mix well
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Add 50 grams of spinach puree and mix well.
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Add low-gluten flour and stir evenly again until there are no lumps
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Add a few drops of white vinegar to the egg whites, beat at slow speed until they form a rough foam, then add 30 grams of fine sugar in three batches
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Punch quickly until textured
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Finally, a small straight point appears
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Add one-third of the egg whites to the egg yolk batter and mix evenly with a spatula
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Then add the remaining egg whites, gently scrape up from the bottom and mix well
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Pour the batter into the mold and shake it a few times to release big bubbles
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Put it into the preheated oven, bake it on the second to last layer at 130 degrees for 30 minutes, then change to 140 degrees and bake for another 20 minutes.
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Turn the cake upside down as soon as it comes out of the oven and wait for it to cool naturally before removing it from the mold.
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To unmold, use a knife to draw a circle between the cake and the mold, and then gently push it out at the bottom
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Cut finished picture
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Finished product pictures
