Spinach and Pumpkin Chiffon Vegetable Cake~Spinach Cubed Vegetable Chiffon
Overview
Take a look at these photos on the cover first to ensure that you have the desire to make it quickly! After the chiffon cake I made last time, my baby loved it so much that I asked my mother to make it. She said it was so delicious, haha... I also have pumpkin kernels and spinach at home. I combined them to make a chiffon cake. I used the mold this time! This time I didn’t put milk, I put milk powder. It took about ten minutes to whip the egg whites this time, because it was done while sitting in hot water. You can try it! Change the style today, eat more green things in winter, today our cake should also be green, haha... The vegetables have the crunchy aroma of nuts, wouldn't they be delicious, I look forward to the deliciousness... Vegetable cake is very easy to make according to the steps! Rich in nutrients, babies love it. A nice dessert on its own!
Tags
Ingredients
Steps
-
Spinach juice for later use
-
Prepare other ingredients and weigh them for later use
-
Spinach juice, oil, caster sugar, salt, stir together evenly
-
Add milk powder and mix well
-
Add the separated egg yolks and mix well
-
Add the egg whites and beat the coarse sugar
-
Then add the pre-sifted flour and cornstarch into the egg liquid
-
Then add one-third of the egg whites into the egg liquid and stir well
-
Then pour the evenly mixed egg white liquid into the remaining two-thirds of the egg whites, and mix evenly
-
Then stir the crushed pumpkin kernels a few times and pour them into the mold, shake them from a high place a few times, and preheat the oven at 150°C for 15 minutes
-
Bake at 150°C for 45 minutes on the middle shelf with upper and lower heat, then remove from the mold after cooling
-
After demoulding and cutting into pieces, it will be even more beautiful
-
Very beautiful and nutritious vegetable cake!
-
Bite into it, it's soft, as soft as marshmallow
-
I can’t help but post a few more pictures, hehehehe^ω^
