Spinach and red bean cake

Overview

I have never made the spinach juice cake that was popular last year. The new spinach on the market these days is tender and fresh. I buy a handful every day and either stir-fry or make soup. I also squeezed the juice and tried the chiffon cake a few days ago. I felt that the baked cake looked better than matcha, and it didn’t taste like spinach at all. I added light cream and honeyed red beans in the middle. It was delicate and soft in one bite, delicious and not greasy. Everyone loved it when I brought it to the children.

Tags

• baking
• children
• afternoon tea
• birthday
• cake mix
• corn oil
• egg
• honey red beans
• spinach juice
• whipping cream
• white sugar
• salt

Ingredients

Steps

1. 1 Prepare the required materials

   

2. 2 Spinach juice is weighed

   

3. 3 Mix spinach juice, corn oil and egg yolk until evenly mixed

   

4. 4 Sift cake flour and add

   

5. 5 Cut into fine egg yolk paste

   

6. 6 Beat the egg whites with salt until fish-eye foam forms, then add sugar in three batches and beat until stiff peaks

   

7. 7 Mix the egg white foam and egg yolk paste three times

   

8. 8 The final mixed cake batter is very fine and shiny

   

9. 9 Pour the cake batter into the mold and shake out the big air bubbles

   

10. 10 Put it into the oven at 150 degrees, bake for 50 minutes, take out the small paper cup at 30 minutes

    

11. 11 Let cool and cut it in the middle

    

12. 12 Whip whipped cream with sugar

    

13. 13 Pour a layer of cream on the cake and sprinkle with honey red beans

    

14. 14 Cover with another piece of cake and spread another layer of cream

    

15. 15 Cut into eight pieces and decorate them with chocolate cookies

    

16. 16 I also made it once with strawberry decoration