Spinach chiffon cake

Overview

I went to the vegetable market a few days ago and saw that there was spinach for sale, so I bought some. The wall breaking machine happened to be at home. I washed it and put it in the wall breaking machine and added a little water to make a very fine spinach puree. It didn’t need to be filtered at all. The nutrition of the spinach was not lost at all. I divided it into several portions and put them in the refrigerator. The remaining two spinach chiffon cakes were baked. The recipe was still prepared by myself. The spinach puree had 10-20 grams more liquid than usual, 10 grams of cake flour was also added, and the oil was 10 grams less. Four eggs were used. This oil-less version of the spinach chiffon cake was great! The finished product has beautiful color and delicate texture.

Tags

• baking
• afternoon tea
• cake mix
• corn oil
• egg
• homemade yogurt
• spinach puree
• white sugar

Ingredients

Steps

1. 1 Prepare the ingredients and keep the eggs refrigerated. (The spinach puree is made with a wall breaking machine and a little water. It is very fine and the vegetable residue is not filtered).

   

2. 2 Separate the egg white and egg yolk. The container containing the egg white and egg yolk should be water-free and oil-free. Put the egg white in the refrigerator for later use.

   

3. 3 Stir corn oil and spinach puree until emulsified.

   

4. 4 Sift in the cake flour and stir with a hand mixer in a zigzag motion until there is no dry powder left.

   

5. 5 Add 4 egg yolks (this is the egg-back method).

   

6. 6 Stir in a zigzag motion until smooth and without any flour particles.

   

7. 7 Take out the refrigerated egg whites from the refrigerator. Beat the egg whites at slow speed until they are thick and foamy. Add one-third of the sugar.

   

8. 8 Beat at medium speed until the egg whites are fine, then add one-third of the sugar and continue beating at medium speed.

   

9. 9 When lines appear, add the last amount of sugar.

   

10. 10 Finally beat until wet to dry and almost hard.

    

11. 11 Add one-third of the egg whites to the egg yolk paste and mix evenly without making circles.

    

12. 12 Pour the mixed cake batter into the remaining egg whites.

    

13. 13 Stir evenly, remember to stir thoroughly from the bottom to avoid egg yolk paste remaining on the bottom of the basin.

    

14. 14 Then pour it into an 18cm chimney mold and tap twice to knock out the big bubbles in the cake batter. (If you don’t have a chimney mold, you can use an 8-inch chiffon mold)

    

15. 15 Preheat the oven to 150 degrees for 10 minutes in advance. Place the cake in the bottom layer and bake at 150 degrees for about 60 minutes.

    

16. 16 After baking, take out the cake base and shake it twice on the table, then turn it upside down and let it cool immediately.

    

17. 17 Allow to cool completely before unmoulding, super soft spinach chiffon cake.

    

18. 18 Finished product pictures

    

19. 19 Finished product pictures

    

20. 20 The organization is very delicate!

    

21. 21 Finished product pictures

    

22. 22 It tastes even better when topped with yogurt!

    

23. 23 Finished product pictures

    

24. 24 Finished product pictures

    

25. 25 Finished product pictures