Ingredients
Egg yolk ( 2 pieces ) | Fine sugar ( 15g ) |
Salt ( 0.5g ) | Low-gluten flour ( 50g ) |
Spinach puree ( 40g ) | Salad oil ( 30g ) |
Baking powder ( 1g ) | Egg whites ( 2 ) |
Tartar powder ( 1g ) | Fine sugar ( 30g ) |
How to make vegetable cake
1. Prepare the ingredients.Boil the spinach in boiling water, remove it, cut it into small pieces, and squeeze it into a food processor.Spinach puree
2. Beat the egg yolks with 15 grams of fine sugar with a manual egg beater until the sugar melts p>
3. Mix the flour, baking powder and salt evenly and sift into the egg yolk liquid, then pour in the spinach puree.Salad oil, cut and mix evenly
4.Mixed egg yolk vegetable batter
5.Add 30 grams of sugar and cream of tartar to the egg whites and beat until neutral foaming, as shown in the picture
6.Pour one-third of the beaten egg whites into the egg yolk batter liquid, cut and mix evenly
7.Cut and mix evenly, then pour it into the remaining egg white basin, continue to cut and mix evenly
8.Pour the mixed batter into the mold, smooth the surface, place it on the ground and shake it a few times, preheat the oven, and place the bottom layer 150 degrees, 45 minutes, do not open the oven during this period, adjust the temperature according to your own oven, do not bake the chiffon too high, as it is easy to crack
9.After the cake is baked, place it upside down on the cooling net, let it cool and then remove it from the mold
10.The finished cake has no spinach flavor at all
Tips
When eating spinach, you should boil it first to remove the vegetable water to reduce the oxalic acid content.
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