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Best Spinach Chiffon Cake / Chiffon cake bayam


Resep dalam bhs Indonesia ada di bagian bawah



Selam everybody.....Merhaba from Turkey....

My Chiffon cake today is inspired by how stressful I am dealing with my kid to eat her vegetables. Every meal time we always fight and I hate that I'm always a loser one...

And since how exciting I am about my new chiffon tube pan so this Spinach Chiffon Cake is part of my trial using that pan...and again...as you can see..I am quite satisfied with this pan.... Now I need smaller one ^,^ 
My last post Spinach cake was inspired me making this Chiffon version. I use fresh spinach with significant amount for this cake, no need to cook the spinach first. 
The cake turns so lovely..... no spinach smell or significant spinach taste in it. Use vanilla bean or paste to get great aroma.

The texture is cotton soft.... believe me you gonna love it! your kid won't even realize there's spinach in their cake! Nice green and appetizing color from natural spinach's chlorophyll without any food color addition. Definitely you should make this cake often! ^,^


This recipe is enough for 10" tube chiffon/ angle food pan. But if you have smaller one you can decrease using correct ratio for each ingredients. Maybe next time I will include my ratio as well for different size of pan.

For one 24~25cm (10") tube pan

Ingredients A:
  • 7 big egg yolks
  • 55 gr caster sugar
  • 150 gr spinach
  • 95 gr cooking oil
  • 140 gr AP flour
  • 20 gr cornstarch
  • 1 tsp baking powder
  • 1 vanilla bean/ 1 tsp vanilla paste/ 2 tsp vanilla powder
Ingredients B:
  • 7 large egg white
  • 100 gr caster sugar
  • pinch of salt

Method:
  1. Pre heat oven at 160~ 170°C. Prepare your 10" tube pan ungreased.
  2. Sift together AP flour, cornstarch and baking powder, set a side. Puree spinach with oil until really smooth, set a side.
  3. Whisk egg yolks and caster sugar in big bowl until sugar just dissolve. Whisk in spinach puree and vanilla, whisk to combine. Add in dry ingredient and whisk to well combine, set a side.
  4. In separate big clean bowl, beat egg white and salt until foamy. Gradually beat in caster sugar in 3 batches, continue beating until stiff peak.
  5. Fold meringue to yolks mixture in three batches, make sure to well combine in each addition. Pour batter into ungreased tube pan, bang few times to counter to remove air bubbles or run a thin knife into the batter with circular motion.
  6. Bake in pre heat oven 160~170°C about 35~45 minute or until skewer inserted comes out clean.
  7. Remove from oven and immediately invert pan up side down to cooling the cake. You may use wine bottle or small long jar to prop your pan during cooling time.
You can unmould the cake after it completely cool down. Serve as it is or dust with icing sugar.
This cake really can keep in room temperature up to 2 days and longer at fridge. You can wrap with plastic wrap and keep in freezer up to 2 weeks.

BAHASA INDONESIA

Assalamu'alaikum..... Merhaba dari Turki.....

Posting saya kali ini chiffon cake (lagi!) ...... iya nih..lagi demen-demennya nge-chiffon..maklum lagi trial pan baru.

Chiffon saya kali ini termotivasi dari kekesalan saya karena anak saya susah sekali makan sayur dan buah-buahan...... saya nggak ngerti kenapa dia susah sekali makan sayur dan buah begitu.....

Kalau anda pembaca rutin blog saya ini pasti anda menemukan banyak sekali makanan yang selalu saya modifikasi untuk saya selipin sayur-sayuran, misalnya nuget ayam, kroket, bahkan cake wortel dan cake bayam yang sudah saya posting sebelumnya..... 
Kalau punya problem yang sama dan pengen "ngakalin" nyelipin sayuran ke makanan si dedek.. silahkan buka-buka file saya ya.....

Naahhh..... sebagai bagian dari "chiffon adventure" dan siasat nyelipin sayur buat anak saya, saya bikin chiffon bayam ini, idenya saya dapat dari postingan cake bayam saya yang lalu tapi kali ini saya bikin versi chiffonnya...

Karena saya punya pan ukuran 10" (25an cm) resepnya saya bikin sesuai ukuran loyang ya, tapi jika anda punya ukuran loyang yang lebih kecil silahkan di hitung sendiri rasionya...bisa kan?? sedikit balik ke pelajaran matematika kita dulu...^,^

Pengen coba juga?? yuukkk... mari siapin bahan-bahannya.

Spinach Chiffon Cake (Chiffon bayam)
By: Citra's Home Diary

Untuk Loyang ukuran 24~25cm
Bahan A:
  • 7 kuning telur
  • 55 gr gula kastor
  • 150 gr bayam
  • 95 gr minyak
  • 140 gr terigu
  • 20 gr pati jagung (mis; maizena)
  • 1 sdt baking powder
  • 1 vanilla bean/ 1 sdt pasta vanilla/ 2 sdt vanilla powder
Bahan B:
  • 7 putih telur
  • 100 gr gula kastor
  • sejumput garam

1. Panaskan oven suhu 160~170°C. Blender bayam dan minyak hingga halus benar. Sisihkan.

2. Ayak jadi satu; terigu, pati jagung dan baking powder, sisihkan.

3. Dalam sebuah mangkok besar, kocok kuning telur dan gula hingga gula larut saja-- saya gunakan manual whisker. Campurkan bubur bayam dan vanilli kedalam kuning telur, aduk rata. Masukkan juga bahan kering, aduk rata dengan whisker. Sisihkan.

4. Siapkan mangkok besar yang lain untuk mengocok putih telur. Mangkok sebaiknya berbahan gelas atau aluminium-bukan plastik. Kocok putih telur dan garam hingga berbusa, lalu masukkan gula kastor secara bertahap. Kocok hingga stiff peak/ hard peak (kaku) 
5. Masukkan  bagian putih telur ke campuran kuning telur, aduk rata dan masukkan  bagian lagi, aduk rata-bisa gunakan whisker.

6. Terakhir masukan sisa meringue, aduk balik dengan spatula hingga tercampur rata. Tuang ke dalam loyang tulban tanpa dioles apapun.
Note: hentakkan loyang di counter untuk mengeluarkan udara yang mungkin terperangkap dalam adonan. Bisa juga aduk perlahan dengan garpu/ pisau. Cake yang dihasilkan akan berpori kecil dan halus jika tidak ada udara terperangkap dalam adonan.

7. Panggang sekitar suhu 160~170°C selama 35~45 menit atau sampai lidi yang ditusukkan ke bagian tengah cake keluar bersih tidak basah.

8. Keluarkan dari oven dan segera balikkan loyang hingga benar-benar dingin. Setelah cake benar-benar dingin, lepaskan cake dari loyang dengan pisau yang tipis. Sajikan.













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10 comments:

  1. Wow, such a beautifully vibrant color! This cake sounds scrumptious. And it's so nice to see a colorful cake for once that doesn't have food coloring in it.

    ReplyDelete
    Replies
    1. thank you Kimberly...yes, that beautiful green color naturally from spinach it self

      Delete
  2. What a beautiful cake! It looks so light, fluffy and moist - when I first seen I thought, wouldn't this have been neat for Dr. Seuss's Birthday last week?!! But then I thought, no then you could only enjoy this one a year! I wouldn't have a problem eating my veggies here!!

    ReplyDelete
    Replies
    1. haha...thank you Debra. yes it is fluffy and cotton soft cake..my fave one actually more over because I don't have to "fight" with my kid to eating this ^,^

      Delete
  3. This looks amazing! The colour is stunning!

    ReplyDelete
    Replies
    1. thanks so much Kaitie..yes I love the color as well :)

      Delete
  4. This looks like a delicious way to get kids to try some vegetables! I love the color of the cake!

    ReplyDelete
    Replies
    1. yup...you got my idea ^,^ thank you so much Sabrina

      Delete
  5. Kids probably love the green color. Does it have a spinach taste?

    ReplyDelete
    Replies
    1. Hai Candace... No, Nobody will know it's cake made of spinach, no smell neither spinach taste..Just yummy! :)

      Delete

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