How to make spinach salty chiffon cake

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  1.Weigh and prepare the ingredients

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  2. Beat the eggs and pack the egg whites into a water-free and oil-free container, and the egg yolks into another container

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  3.Add white vinegar to the egg whites, start the egg beater at low setting and beat until foamy

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  4. Add sugar, start on medium and continue beating until white foam forms.

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  5.The egg beater starts Whip until stiff peaks

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  6.If you don’t wash the egg beater, use it Beat the egg yolks at low speed

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  7.Add salt, corn oil, milk and spinach puree Mix well

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  8. Sift in the flour and mix well (it is best not to stir in one direction) )

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  9.Add one-third of the egg whites and stir evenly (similar to stir-fry Same)

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  10.Add the remaining egg whites and continue to stir evenly (this Preheat the oven to 150 degrees)

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  11.Pour into the chiffon cake mold , flatten

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  12. Place in the middle rack of the preheated oven and bake at 160 degrees 50 minutes

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  13. Take out the lift and drop the exhaust twice, until it reaches the buckle Cool

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  14.Ready to demold

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  15.You can enjoy the delicious food now