Vanilla Spinach Cake

Name: Vanilla Spinach Cake
Yield: 8
Ingredients: 2.5 cups of flour; 3 eggs; 1 cup granulated sugar; Half a cup of oil; 1/4 cup of milk; 300 grams of spinach; 1 packet of baking powder; 1 cup powdered sugar; 3 cups of mild cream cheese; Half a cup of milk; Half a cup of whipped cream (powdered); 10-15 blueberries

09 July 2024

We have a delicious recipe for those who only think of spinach in vegetable dishes. With a little touch, you can prepare this cake for your special events. Don't forget to decorate the spinach cake, flavored with cream, with the freshest fruits of the season. If your ingredients are ready, let's roll up our sleeves for the question of how to make spinach cake and move on to the details.

Prep Time : 30 mins

Cook time : 40 mins

Servings : 8 People

Your rating to the recipe

Vanilla Spinach Cake

Ingredients

For the cake:

2.5 cups of flour
3 eggs
1 cup granulated sugar
Half a cup of oil
1/4 cup of milk
300 grams of spinach
1 packet of baking powder

For the cream:

1 cup powdered sugar
3 cups of mild cream cheese
Half a cup of milk
Half a cup of whipped cream (powdered)

For decoration:

10-15 blueberries

Vanilla Spinach Cake

Instructions

Put the whipped cream, mild cream cheese, milk, and powdered sugar in a large bowl.
Whisk the ingredients well until you get a smooth consistency.
Put the cream you have prepared in the refrigerator and let it rest.
For the sponge cake, wash and clean the spinach. Put water in a pot and boil.
Throw the spinach into the boiling water and wait for 20 seconds. Then remove the spinach and drain the water.
After putting the spinach in a bowl, put ice water on it. This will keep the color vibrant.
After the spinach has cooled, put it in a food processor and add milk.
Pass it through the rondo until it turns into a puree.
Add the sugar and egg to a deep bowl and whisk until it reaches a creamy consistency.
Add spinach puree and oil to the egg mixture and mix.
Sift the flour into the mixture little by little and continue to mix.
After passing the mixture through the mixer, pour it into the greased springform pan.
Bake in a preheated 170-degree oven for 20 minutes. Then check if it is cooked with a toothpick.
If it is not cooked, close the lid and bake for another 10–15 minutes.
After the sponge cake is cooked, trim the top. Pass the cake pieces you remove from this part through a rondo and set aside.
Cut the sponge cake in half, spread the cream in the center, and spread it all over.
After adding the other sponge cake to it, spread the cream again.
Sprinkle the cake pieces you passed through a rondo on top.
You can serve by decorating with seasonal fruits. Bon appetit!