Spinach sponge cake

The recipe for this original and delicious homemade baking includes simple and quite affordable ingredients: spinach (fresh or frozen), wheat flour, chicken eggs, granulated sugar, baking powder and a pinch of vanillin. Did you remember what I said about lemon zest?

First you need to prepare the spinach. If you have it frozen, let it thaw completely and come to room temperature. We do it differently with fresh ones: first of all, we tear off all the leaves (the rest of the leaves are not needed), rinse them very, very thoroughly to remove sand and aphids (there are simply unrealistically a lot of them this year) under cold running water. Every single leaf! And then put it in a bowl and pour boiling water over it for a minute.

Then place the steamed spinach in a colander or sieve, squeeze it as much as possible, and let it cool.

Next, we work with fresh and frozen spinach in the same way: it needs to be crushed into a homogeneous puree. To do this, you can use a stationary or immersion blender. Add one egg yolk and a tablespoon of sugar (from the total amount of ingredients) to the spinach, beat everything to get a smooth mass of rich light green color.

Let's leave the spinach puree for now — we'll need it later. If you bake spinach sponge cake in the oven, you can already turn it on to warm up — 175-180 degrees.

Now we make biscuit dough. Separate the yolks from the whites (for now, pour them into a bowl and put them in the refrigerator). Combine 3 yolks (1 has already gone into the spinach puree) and sugar (without a tablespoon — it’s also in the puree) in a bowl with a pinch of vanillin. If you add lemon zest, add it there too.

Beat everything with a mixer at high speed until the mass lightens and increases in volume. In general, the yolks are considered well beaten when the sugar crystals have completely dissolved.

Now add spinach puree to the yolks.

Beat everything again to get a homogeneous green mass.

Now you need to beat the chilled whites. Pour them into a suitable container and beat with a mixer, first at low speed. Gradually increasing the speed, beat at maximum until a snow-white stable foam.

Add sifted wheat flour mixed with baking powder into the spinach-yolk mixture. First, a third of flour and a third of proteins. Mix gently, as if folding the dough from bottom to top. Then add flour again and add some of the whites, mix into the dough.

There is no need to stir the biscuit dough for a long time, otherwise the finished biscuit will not be airy and fluffy as expected.

Lightly grease the multicooker bowl (or baking dish — preferably with a diameter of 20-24 centimeters) with odorless vegetable oil. Place the dough into it and level it with a spoon or spatula.

Bake the spinach sponge cake in a multicooker on the Baking mode for 40 minutes. Cook this biscuit in a hot oven for 30-35 minutes at 170 -175 degrees. We check the readiness with a wooden skewer or a toothpick — it comes out dry, everything is ready.

We take out our grasshopper using the steaming insert and let it cool completely.

Now you can enjoy the sunny biscuit. If you make a homemade cake using it, let the sponge cake stand for several hours so that it cuts well and does not crumble.

I really hope that you will like the recipe for this delicious baking in a slow cooker and will give you moments of positivity! Cook for your health.