spinach qi feng recipe

Spinach Chiffon Cake Recipe Guide

Spinach chiffon cake blends earthy spinach with a light, airy texture, creating a unique yet delightful treat. Here’s a simple guide to making it at home.

Ingredients:

- 100g fresh spinach (steamed and blended into puree)

- 5 eggs (separated yolks and whites)

- 80g cake flour

- 70g sugar (divided: 50g for batter, 20g for meringue)

- 50ml vegetable oil

- 60ml milk

- 1 tsp vanilla extract

- ½ tsp cream of tartar

Steps:

1. Prepare Spinach Puree: Steam spinach until tender, blend until smooth, and strain excess liquid. Set aside 60g puree.

2. Mix Batter: Whisk egg yolks, 50g sugar, oil, milk, and vanilla. Gradually add spinach puree and sifted flour, folding until smooth.

3. Whip Meringue: Beat egg whites with cream of tartar until foamy. Add 20g sugar gradually, whipping to stiff peaks.

4. Combine: Gently fold meringue into the batter in three batches, maintaining airiness. Pour into a 17cm ungreased tube pan.

5. Bake: Bake at 170°C for 35-40 minutes. Invert immediately and cool completely before removing.

Tips: Ensure egg whites are grease-free for maximum volume. The cake’s vibrant green color and moist texture make it perfect for afternoon tea or healthy desserts. Enjoy your homemade spinach chiffon!