Health benefits
Eggs: protect eyes and improve eyesight
Ingredients
Spinach juice ( 50g ) | Cake flour ( 90 grams ) |
White sugar ( 80 grams ) | Eggs ( 5 ) | Corn oil ( 40g ) | White vinegar ( 3 drops ) |
How to make spinach chiffon cake
1.Add appropriate amount of water to spinach and put it into a food processor to make juice.
2. Prepare ingredients.
3.Put the egg whites and yolks into different basins respectively.The basins containing the egg whites should be oil-free and water.
4. Add white vinegar and 20 grams of white sugar to the egg whites and beat at low speed for one minute.
5.Add 20 grams of white sugar and beat at medium speed for one minute until wet peaks form.
6.Add 20 grams of white sugar and beat at high speed.
7. to a dry foaming state (pull up the egg beater and there will be small peaks), Refrigerate until ready.
8.Add corn oil, white sugar and spinach juice to the egg yolks and stir evenly.
9.Sift in the low powder and stir evenly.
10.k Take 1/3 of the egg white and add it to the egg yolk and stir or cut.Stir evenly, do not stir in circles to avoid defoaming.
11.Pour all the mixed batter into the egg whites and quickly cut and mix evenly.
12.Pour it down into the mold from a high place and shake out the bubbles.
13. Bake in the oven at 140 degrees for 40 minutes, take it out, shake it a few times and flip it upside down immediately.Remove from the mold after an hour.
14.Picture of the finished product.
Tips
The basin containing the egg whites should be oil-free and water-free; when mixing the batter, do not stir in circles to avoid defoaming; pouring the batter from a high place downwards can eliminate large bubbles; the baking time and temperature should be adjusted according to your own oven conditions.
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