bok choy chiffon cake home method
substitute the milk in vanilla sponge with natural food coloring.2|use spinach juice instead of milk. 3|remove the milk and use spinach juice to color the cake.4|The baked cake will be fresh and elegant, looking appetizing. 5|After baking, the cake 6|is light and pleasing.7|the sponge is delicate and visually appealing. 8|the cake looks fresh and attractive.
9|Ingredients:10|Eggs 5, 11|sugar 90 grams (12|60 grams in the egg whites, 13|30 grams in the egg yolks),14|a few drops of lemon juice, 15|corn oil 40 grams, spinach juice 40 grams, low flour 85 grams.16|Process: 17|1|wash the spinach and extract 40 grams of spinach juice with a juicer.18|2|separate the egg whites from the yolks. 19|3|add sugar to the egg yolks and mix well, then add corn oil and spinach juice and mix thoroughly.
20|4|screen in the low flour.
21|5|stir Z-shaped until evenly mixed.
22|6|separate the egg whites into a container free of water and grease, whisk to form coarse foam, add23|a few drops of lemon juice,
24|7|then in three portions add 60 grams of sugar, quickly whip until the egg whites are foamy with visible ridges, and finally when lifting the beater, they can hold a short upright peak.25|8|take one-third of the whipped cream and mix it into the yolk mixture.
26|9|then thoroughly fold in the remaining whipped cream and pour into the baking mold, shake to remove air bubbles.27|10| 28|preheat the oven at 130 degrees for 30 minutes then switch to 170 degrees for 20 minutes.
29|11|after baking, invert immediately to cool.
30|12|once cooled, demold and serve.
31|do not worry about the spinach taste; it is undetectable with only a sweet sponge flavor.Preheat the oven. At 130 degrees for 30 minutes, then switch to 170 degrees for 20 minutes. Remove and invert immediately after baking.
Cool before unmolding.
Do not worry about the spinach flavor; you won't taste it. Only enjoy the cake's sweetness.
