Spinach Chestnut Chiffon Cake
Overview
As a mother, your biggest worry is that your babies are picky eaters! If this happens, smart mothers must find ways to make their children happily eat things they don’t like! Spinach is a common vegetable for us. The carotene contained in spinach is converted into vitamin A in the human body, which can maintain normal vision and the health of epithelial cells, increase the ability to prevent infectious diseases, and promote the growth and development of children. Therefore, eating it in moderation is very good for children! Spinach has a special taste that some children don’t like to eat. Mothers can add spinach to foods that children like to eat, such as cakes. I think few children can resist the temptation of cakes!
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Ingredients
Steps
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Prepare materials, separate egg yolks and egg whites!
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Chop chestnuts and set aside. I used instant chestnut kernels
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How to extract spinach juice: Wash an appropriate amount of spinach, put it into a blender, add a little water, and it’s done if the blender can beat it! Sieve to extract the juice
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Mix spinach juice and oil evenly
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Sift in the flour and mix gently until there is no dry powder
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Add egg yolk
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Mix evenly and pay attention to the batter state
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Add the sugar to the egg whites in 3 batches and beat until the beater has a straight peak when you lift it
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Add 1/3 of the meringue to the egg yolk batter, and stir evenly using the stirring and cutting techniques
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Pour all the mixed batter into the meringue and mix in the same way
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Mixed batter state
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Add a little flour (except for the recipe) to the chopped chestnuts and mix well
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Add chopped chestnuts to the batter and stir briefly
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Pour the batter into the mold and knock out big bubbles
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Bake in the oven at 160 degrees for 45 minutes
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Invert and let cool
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Demold
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A lot of chopped fruit
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Cut it open and take a look, the tissue is delicate
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Take a bite and it will be as soft as clouds
