How to make spinach juice chiffon cake

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  1.Prepare materials

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  2.Wash fresh spinach leaves and cut them into pieces, put them into a blender and add 50ml of water to stir out the juice, then filter out the residue, leaving only the vegetable juice.

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  3.Separation of egg yolk and egg white

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  4. Add corn oil, 40g sugar and 120ml spinach juice to the egg yolk and mix well.

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  5.Then pour the sifted low powder and mix evenly and set aside

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  6.This is the mixed batter.Set it aside for later use

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  7.Add 80g sugar into the egg whites and beat with a whisk

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  8.Pick 3rd of the egg whites and mix them evenly with the batter

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  9.Add the egg white mixture into the batter in three times and it is complete

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  10.Pour all the batter into the square plate mold, shake it vigorously for a few times, put it in the preheated oven, heat the middle layer up and down to 150 degrees, and take it out of the oven in 55 minutes.

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  11.After it comes out of the oven, stand it upright 30 centimeters immediately, and shake it down a few times p>

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  12. Then turn it upside down and spread it on the grill to cool.

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  13.Isn’t it very refreshing, haha!