How to make
1 cup = 200 ml
I have a very delicious and easy spinach sponge cake for you to prepare for your loved ones.
If using frozen spinach, defrost and strain it well. If using fresh spinach, wash it well and dry it.
Put the spinach, milk and oil in a blender and blend, until smooth.
In a mixing bowl, beat the eggs, sugar and vanilla for a few minutes on high heat, until the sugar has melted and the mixture has doubled in size and is fluffy.
Then add the spinach mixture and mix gently. You can continue to mix with the mixer, but on the lowest setting.
Add the flour mixed with the baking powder and finely grated peel of half a lemon and mix.
Line a 24cm baking tin with a removable ring and pour the cake mixture.
Bake the sponge cake layer in a preheated oven at 340°F (170°C) for 30 minutes, until it is fully baked, then remove it from the mold and cool it on a wire rack.
While the sponge cake layer cools, prepare the cake cream.
Heat the milk, sugar and vanilla in a saucepan.
In another bowl, beat the eggs with the starch. Add them to the hot milk in a thin stream, while stirring.
Boil the dairy cream to the desired thickness.
Add the butter and white chocolate to the hot cream and stir until it is completely absorbed.
Then you can assemble the spring cake.
Level out the cake layer with a sharp knife and make holes with a small cylinder. I have used the device to clean the stems and seeds from peppers.
Move the cake layer back into the mold and tighten it with the ring.
Save the cut outs.
With a spoon, first fill the holes with cream, then pour the cake itself with it and level it out.
Crumble the scraps and sprinkle them over the easy cake.
For more freshness, you can also add fruit such as strawberries, raspberries or blueberries.
Put the spinach sponge cake in the fridge for a few hours to set, then you can enjoy it.
Enjoy!
