Sponge cake with spinach
Description
The recipe won't take much time. In the height of summer it's the perfect time to make a colorful spinach sponge cake. It doesn't have a green flavor, as the spinach only gives the pastry its color. The sponge bakes in literally 25–30 minutes. It can be served with tea or coffee.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Rinse the spinach in water, cut the stems from the leaves. Bring water to a boil and place the spinach in it for 2 minutes, until it becomes soft. Then drain and put it into the blender container. Add one chicken yolk to the spinach. Blend everything for 2–3 minutes into a green purée.
- 3
Step 3
In the bowl of a kitchen mixer or in a deep container, crack the remaining chicken eggs and the remaining egg white. Add the sugar and salt. Adding salt is essential; it highlights the sweetness of the baked goods. Beat everything into a fluffy foam for about 3–4 minutes.
- 4
Step 4
Add the wheat flour, place the spinach puree, and with gentle motions or at the lowest speed of the mixer, fold everything into the egg mixture, trying not to release air bubbles. In the same step, preheat the oven to 180 degrees.
- 5
Step 5
Grease the baking pan with vegetable oil, covering the sides. The recipe uses a pan with a 20 cm diameter. Pour the sponge cake batter into it and place it in the oven.
- 6
Step 6
As soon as the surface of the sponge cake is golden and a wooden skewer comes out dry, remove the bake from the oven and tilt the pan onto its side, allowing the sponge to cool.
- 7
Step 7
After cooling, carefully remove the sponge cake from the pan and use it as desired—make a cake or a pastry.
- 8
Step 8
This is how the spinach sponge looks inside. Beautiful, juicy, and very vibrant!