How to make 8-inch spinach chiffon cake

In life, many of us may not know how to cook when we leave our parents and live alone. We have to learn how to cook. We can’t eat takeout every day, and the food outside is not necessarily clean. Below I will introduce to you the method of making eight-inch spinach chiffon cake. After reading this, you must try to make it yourself.

1. Separate the eggs. The egg white bowl should be clean, free of oil and water.

2. Put the spinach into a food processor and puree it.

3. Put the egg yolks in a bowl, add 20 grams of sugar, add oil, then pour 50 grams of spinach puree, and beat into egg yolk spinach liquid.

4. Sift in flour.

5. Stir into egg yolk paste.

6. After beating the egg whites until they are coarse bubbles, pour in a few drops of vinegar. Add the sugar in two batches and beat at medium speed.

7. Beating like this small pointed corner means it is done.

8. Pick some of the meringue and put it into the egg yolk paste bowl and mix well.

9. Pour back into the egg white bowl.

10. Stir evenly into cake batter.

11. Finally, pour it into an 8-inch cake mold, lift it up and shake it a few times to make it flat, and shake it a few times to break any large bubbles.

12. Put the second layer into the oven, 135 degrees for 30 minutes, and 165 degrees for 35 minutes.

13. The cake does not shrink at all after coming out of the oven.

14. The colors inside are pretty.

When you get home from get off work, squeeze into the kitchen with your husband and make a delicious eight-inch spinach chiffon cake. Not only can you eat nutritious food, but it can also enhance the relationship between husband and wife. Go and try it now.