How to make spinach chiffon cake

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  1. Blanch the spinach, take it out and put it into a food processor, add a small amount of water and puree until ready.

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  2.Prepare all the materials

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  3. Separate the yolk and white separately.In two water-free and oil-free basins

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  4.Add spinach puree and corn oil to the egg yolk , stir the sugar evenly

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  5. Mix the low-gluten flour and cornstarch and sift in (separate Sift in twice, and mix well each time before sifting in the next time)

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  6.Mixed egg yolk paste

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  7. Add white vinegar to the egg whites and use an electric egg beater Beat into rough foam

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  8.Add white sugar (add white sugar in three times) and beat until stiff.Bubble

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  9. As long as the egg beater has a straight and small sharp corner, it is Meringue

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  10.Pour one-third of the meringue into the egg yolk paste and mix well

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  11.Pour all the mixed egg yolk paste into the remaining meringue and mix well

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  12.Mixed cake batter

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  13. Preheat the oven to 160 degrees with upper and lower heat.Pour the cake batter into an eight-inch mold.Use a spatula to smooth the surface.Hold the mold with your hands and shake it hard.A few times to knock out any big bubbles.

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  14.Put it into the preheated oven, heat it up and down to 160 degrees, and the lower layer is 45-50 degrees Minutes

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  15. Take it out immediately after baking, give it a shake, and then place it upside down on the grill.Let cool before removing from the mold

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  16.Finished Picture