How to make spinach juice chiffon cake

If you often go to restaurants for convenience and end up having gastrointestinal problems or diseases, it is not worth it. For the sake of our health, we'd better learn some home cooking methods and make them at home. The recipe of spinach juice chiffon cake is simple and most people can learn it quickly.

1. Prepare all the ingredients, the spinach juice is freshly squeezed, and 4 portions of sugar are weighed

2. Spinach juice is made by squeezing 40 grams of spinach leaves and 50 grams of water.

3. Separate the egg white and yolk, add sugar and oil to the egg yolk, stir until the oil and sugar are evenly dissolved, add spinach juice and stir

4. After mixing well, sift in the three kinds of powder. As shown in the picture, add them all at once and beat them with a whisk. You can do whatever you want as long as you don't stir in circles.

5. Finally, mix it into the egg yolk paste as shown in the picture.

6. Add a few drops of lemon juice to the egg whites and beat at low speed until large bubbles appear. Then add the first sugar.

7. After adding the first sugar, turn to high speed and beat until it is fine and has textures, then add the second sugar

8. After adding the second sugar, continue to beat at high speed until it becomes wet foam, as shown in the picture. Add the third sugar

9. Then turn to medium speed 2 or low speed 1 and beat until dry foam appears, as shown in the picture, with small vertical corners of the egg whites.

10. Add one-third of egg whites to the egg yolk paste and mix well. Turn the mixture from the bottom without making circles.

11. After mixing well, pour it into the remaining egg whites and stir-fry in the same way

12. Stir from bottom to top. As long as you don't make circles, the bubbles will not disappear. But the movements should be brisk to complete the cake batter.

13. Pour the cake batter into an 8-inch chiffon cake mold, smooth it with a spatula, and shake it a few times to remove the large bubbles.

14. The oven was preheated for 10 minutes at 155 degrees, and then the middle and lower layers were baked at 155 degrees for 55 minutes. I also baked a few paper cups for the children.

15. After baking, insert a bamboo stick in the middle to see if it is cooked through. If there is cake body coming out, it is not cooked. Continue to bake for about 10 minutes. Mine is cooked.

16. Take out the pot and drop it from a height of 15cm to shake out the hot air. One or two times will do. Then turn it upside down and leave it there for at least 3 hours.

17. After cooling, demould the cake first and then take it out.

18. The cake is intact after demoulding. You need to use a serrated knife to cut off a piece.

19. Look at the delicate structure inside. It's really tempting.

20. I couldn't help but eat several pieces. They tasted great.

21. Take photos as souvenirs! The multi-grain version of spinach chiffon cake is so beautiful and attractive to you!

Many people feel a sense of accomplishment when making spinach juice chiffon cake. You can also prepare this dish to welcome guests when you have guests at home.