Spinach juice chiffon cake

Overview

I really like its green color, fresh and elegant; I have been looking forward to it for a long time, and today I finally pulled the weeds! Whenever it is popular, I always miss it, but when I think about it, the timing is wrong; just like this spinach chiffon cake, when it is popular, spinach is out of the market soon; in anticipation, I can't help but use Banlan Flavor to make a green chiffon cake, which I like even more; in late autumn, I just saw spinach on the market and quickly tried it. It really did not disappoint me, the color and taste are great~~~

Tags

• baking
• corn starch
• egg
• original cake mix
• spinach juice
• sunflower oil
• white sugar
• lemon juice
• salt

Ingredients

Steps

1. 1 Squeeze the spinach juice and other ingredients in advance

   

2. 2 Pour spinach juice, white sugar and sunflower oil into a large bowl

   

3. 3 Whisk with egg beaters until completely combined

   

4. 4 Sift in the original cake flour and mix well with egg beater

   

5. 5 Add egg yolks in portions

   

6. 6 Mix until it becomes a thick and smooth egg yolk paste and set aside

   

7. 7 Add salt and lemon juice to the egg whites

   

8. 8 Add sugar in three batches

   

9. 9 Beat until stiff peaks form into small peaks

   

10. 10 Add 1/3 of the egg whites to the egg yolk paste and mix evenly

    

11. 11 Then pour it back into the egg white basin

    

12. 12 Fold quickly and gently into a smooth cake batter

    

13. 13 Pour it into the mold and shake it a few times to release big bubbles

    

14. 14 Place in the middle and lower racks of the preheated oven: bake at 150 degrees for 10 minutes

    

15. 15 Turn to 130 degrees and bake for 50 minutes until golden brown

    

16. 16 Take it out and shake it

    

17. 17 Let it cool naturally and then unmold