Spinach Chiffon Cake

It is very important to use a mould with a non-stick coating. The mould you bake in must not be greased with anything.

1. In a bowl, beat the egg whites to a foam, gradually adding the sugar and the lemon juice. Beat to stiff peaks.
2. In another bowl, beat the egg yolks with the sugar until pale. Add the cooled spinach puree, the oil, the vanilla and the flour with baking powder.
3. Combine the yolk mixture with 1/3 of the egg-white mixture. Stir gently until homogeneous. Add another 1/3 and stir again. Finally add the remaining egg whites to the yolk mixture. Stir again until homogeneous, being careful not to deflate the whites.
4. Pour part of the mixture into the baking mould. Dust cocoa over the whole surface through a sieve. Pour in another part of the mixture, cover again with cocoa, again mixture, cocoa, and finish with mixture. Level carefully. You may tap the mould a little to release air, but I prefer to keep large bubbles in places, as you see in the photos.
5. Bake in a preheated oven at 150°C for about 10 minutes, then increase to 170°C and bake about 15 minutes, then reduce again to 150°C and bake about another 35 minutes. You can test with a skewer whether it is baked. Remove from the oven and immediately invert onto a rack. Let cool for about 10-15 minutes, then carefully remove the cake from the mould. For easier removal, gently slide your hand along the edges and lift the cake. Cool the cake completely on a rack.

Note: The spinach puree is made from 140 g frozen spinach boiled with 5 tablespoons of water, then blended, from which you take 7 tablespoons.