Eight-inch spinach chiffon cake
Overview
It’s been a long time since I made an eight-inch cake. Our baby wanted to eat cake, so I went to dig some spinach in the small yard today and made a spinach cake. This is also a trick we came up with because our baby doesn’t like vegetables. After roasting, it tasted pretty good. It tasted pretty good, but I couldn’t taste the spinach flavor, but the nutrition of spinach was in it. The color was quite nice, and my baby liked it very much.
Tags
Ingredients
Steps
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To separate the eggs, the egg white basin should be clean and free of oil and water.
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Place spinach in a food processor and puree.
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Put the egg yolks into a basin, add 20 grams of sugar, pour in oil, then pour in 50 grams of spinach puree, and beat into egg yolk and spinach liquid.
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Sift in flour.
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Stir into egg yolk paste.
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Beat the egg whites until they are foamy, then add a few drops of vinegar, add the sugar in two batches, and beat at medium speed.
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Make such a small sharp corner and send it into place.
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Pick some of the meringue into the egg yolk batter bowl and mix evenly.
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Pour it back into the egg white basin.
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Fold evenly into cake batter.
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Finally, pour into the eight-inch cake mold, hold it up and shake it a few times to flatten it, and shake it a few times to break up any big bubbles.
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Place the second layer in the oven at 135 degrees for 30 minutes and 165 degrees for 35 minutes.
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The cake did not shrink at all after it was baked.
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The colors inside are quite beautiful.
