Ingredients
Spinach sponge
egg
2pc
sugar
90g
3.15oz
0.36cup
6tbsp
vegetable oil
15g
0.51fl oz
fresh spinach
40g
1.40oz
2.68tbsp
flour
95g
3.33oz
0.38cup
6.37tbsp
baking powder
5g
0.18oz
0.34tbsp
Method
- Wash the spinach, combine it with vegetable oil and chop with a blender. *You better to use only spinach leaves, without stems.
- Mix flour with baking powder.
- Beat eggs with sugar until light and fluffy. The mass should increase in volume several times.
- Add the spinach to the eggs, and gently fold into the mixture using a silicone spatula.
- Next, add the flour and mix again gently with a silicone spatula. Pour the batter into molds. I baked in two molds with a diameter of 12cm and a height of 5cm.
- Bake in the oven preheated to 338F (170C) for 25-30 minutes.
- After baking, be sure to wrap the sponge in cling film and put in the fridge for several hours. After that, the sponge can be cut into layers.
