Spinach chiffon cake (egg method)

Overview

The chiffon cake is made using the egg-back method. With super detailed steps, even a novice can make a soft chiffon cake. Spinach nutrition facts: Spinach is known as a nutritional model. It is rich in carotenoids, vitamin C, vitamin K, minerals (calcium, iron, etc.), coenzyme Q10 and other nutrients. Efficacy: Nourishing blood, stopping bleeding, astringing yin, moistening dryness. Cure epistaxis, hematochezia, scurvy, quench thirst and induce drinking, and astringent and stagnant stools. ——The text comes from Baidu search.

Tags

• baking
• afternoon tea
• students
• corn oil
• egg
• low gluten flour
• spinach juice
• white sugar
• lemon juice

Ingredients

Steps

1. 1 Weigh the ingredients and prepare them. Separate the egg whites and yolks and put them into water-free and oil-free containers for later use

   

2. 2 First make the egg yolk paste, mix spinach juice, corn oil and 15 grams of sugar and stir well

   

3. 3 Sift in the low-gluten flour and mix well without any lumps

   

4. 4 Add egg yolk and mix well

   

5. 5 Mix the egg yolk paste evenly

   

6. 6 Preheat the oven and start beating the egg whites. When the egg whites are beaten until large bubbles appear, add 15 grams of sugar and continue beating

   

7. 7 When the bubbles become fine, add 15 grams of sugar and continue beating

   

8. 8 When the egg whites begin to form lines, add the remaining sugar and continue beating

   

9. 9 Whisk the egg whites until they have obvious texture. Lift the egg beater and there are small sharp corners.

   

10. 10 Start mixing the egg white and egg yolk paste, add one-third of the beaten egg white into the egg yolk paste and mix evenly

    

11. 11 Continue to add one-third of the beaten egg whites into the egg yolk batter and mix evenly

    

12. 12 Pour the mixed egg yolk paste into the remaining egg whites and mix evenly

    

13. 13 Pour the evenly mixed egg white and egg yolk paste into an eight-inch chiffon mold, lift it vertically and shake it for a few times to eliminate large air bubbles. If there are any, use a toothpick to pop them

    

14. 14 Bake in the middle and lower racks of the preheated oven at 160 degrees for 45 minutes (the oven temperature should be adjusted according to your own oven conditions)

    

15. 15 Immediately after the cake is baked, take it out of the oven and shake it downwards for a few times, then turn it upside down on a wire rack to cool. Let it cool completely before unmoulding it.

    

16. 16 Finished product effect.