spinach breeze cake

Spinach Chiffon Cake: A Step-by-Step Guide

Creating a vibrant Spinach Chiffon Cake is easier than you think! This light, airy dessert combines earthy spinach with a sweet, fluffy crumb, perfect for a unique treat. Here’s a simple guide to get you started.

Ingredients:

- 85g all-purpose flour

- 50g granulated sugar (divided)

- 3 large eggs (separated)

- 40g vegetable oil

- 60ml fresh milk

- 30g cooked spinach (pureed until smooth)

- 1/2 tsp vanilla extract

- 1/8 tsp cream of tartar

Steps:

1. Prep: Preheat oven to 170°C. Grease and line a 15cm chiffon pan. Puree cooked spinach until smooth; strain if needed.

2. Mix Dry Ingredients: Sift flour with 20g sugar. Set aside.

3. Combine Wet Ingredients: In a bowl, whisk egg yolks, remaining 30g sugar, oil, milk, spinach puree, and vanilla until smooth. Gradually fold in flour mixture until just combined.

4. Whip Egg Whites: In a clean bowl, beat egg whites with cream of tartar until foamy. Gradually add 20g sugar, beating until stiff peaks form.

5. Fold Batter: Gently fold 1/3 of egg whites into the yolk mixture to lighten it. Then fold in the remaining whites in two batches, maintaining airiness.

6. Bake: Pour batter into the pan. Bake for 30-35 minutes until risen and a toothpick comes out clean.

7. Cool: Invert the pan immediately and let cool completely before removing.

Enjoy this subtly flavored, visually stunning cake as a healthy twist on a classic!