Spinach yogurt zebra striped cake

1. Put water and corn oil into a container.

2. Stir and blend completely.

3. Sift in low gluten flour and mix well to make a paste without particles.

4. Mix five egg yolks into a paste.

5. Divide the egg yolk paste evenly into two portions.

6. Add yogurt to one portion of egg yolk paste and spinach juice to the other portion.

7. Mix the yogurt egg yolk paste and spinach egg yolk paste together and set aside.

8. First, beat the egg whites with an egg beater for a few seconds to produce fish eye foam. Add white sugar and cornstarch, and beat with an egg beater.

9. The whisk can be lifted with small pointed corners.

10. Divide the whipped egg white cream into two equal parts and mix them evenly in yogurt egg yolk paste and spinach egg yolk paste.

11. This is a mixed yogurt egg yolk paste.

12. This is a mixed spinach egg yolk paste.

13. Scoop in two spoonfuls of yogurt egg yolk paste first (I used a small spoon, the larger spoon is only one spoonful square).

14. Scoop in two spoonfuls of spinach egg yolk paste.

15. Repeat this process until both types of egg yolk paste are finished.

16. Put everything into the mold and shake lightly twice.

Preheat the oven to 150 ° C and bake for fifty minutes.

18. Remove from the furnace, invert and cool down before demolding.

19. Cut into pieces and put them on a plate.