Spinach Chiffon Cake

Ingredients:

5 egg whites
20 g sugar
1/4 tsp cream of tartar (optional)

40 mL spinach juice (blend handfuls spinach with enough water, filtered off the residue)
40 g sugar
40 mL vegetable oil
4 egg yolks
Pinch of salt

50 g cake flour
10 g corn flour

Method:

Preheat oven to 160 °C.

In a bowl, combine together flours, set aside.

In a large bowl, whisk egg whites and cream of tartar till frothy; gradually add-in sugar and continue whisking till stiff peaks form (I always whisk egg whites first because I use the same whisk for egg yolks mixture later without washing); set aside.

In another large bowl, whisk egg yolk till pale and glossy.

Pour-in oil and spinach juice , quickly whisk till batter is fully incorporated.

Fold-in flours mixtures, few whisk to form homogeneous batter.

Gradually and gently, fold the egg whites mixture into the egg yolks batter.

Pour batter into an non-grease chiffon pan (8 inches) and bake for 45 minutes or until a toothpick inserted into the middle of cake comes out clean.

Remove from oven and immediately invert the chiffon pan to cool on a lifted wire rack.

With a flexible thin knife or spatula, loose cake from pan and transfer it from pan onto wire rack; let cool completely before cut into serving size.