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Sponge cake with spinach

0
815
Kitchen European
Calorie content 186.9 kcal
Portions 6 port.
Cooking time 90 minutes
Proteins * 8.6 gr.
Fats * 6.5 gr.
Carbohydrates* 36.4 g
* per 100 gr. product
Sponge cake with spinach
Content

For spinach sponge cake, you can use either fresh or frozen spinach. Fresh herbs will have to blanch for one to two minutes. In addition to a very interesting taste, spinach gives baked goods a beautiful emerald color.

Ingredients

Cooking process

step 1 out of 9
Pour the spinach with boiling water, leave for 10 minutes, then discard in a colander to glass the water.
step 2 out of 9
Grind the spinach with a blender, add sunflower oil to it.
step 3 out of 9
In a bowl, beat the yolks with 130 grams of sugar until fluffy.
step 4 out of 9
Gently add spinach to the yolk mass, stir slowly in circular movements.
step 5 out of 9
Combine rice and wheat flour with baking powder, sift. Pour flour to the liquid mass, mix.
step 6 out of 9
Beat the whites with a mixer with 50 grams of sugar and a pinch of salt until a firm, stiff foam is formed.
step 7 out of 9
Add the whipped egg whites from the dough in parts, mix gently until smooth.
step 8 out of 9
Grease a baking dish with butter, put the dough into it. Preheat the oven to 180 degrees. Bake the biscuit for 50 minutes.
step 9 out of 9
Cool the finished biscuit. You can eat it just like that or prepare interesting bright desserts from it.

Bon Appetit!

 

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