Spinach Sponge Cake with Cream and Jelly
Ingredients
- 7 ounces fresh spinach
- 2 eggs
- 1/2 cup sugar
- 1/2 cup canola oil
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- Cream:
- 1 cup heavy cream
- 8.8 ounces mascarpone cheese
- 1-2 tablespoons powdered sugar
- Strawberry Jelly:
- 1 package strawberry jelly
- 1 1/2 cups water
Instructions
- Beat eggs with sugar until fluffy. Gradually add oil while still mixing.
- Add blended spinach to the egg mixture and mix well.
- Sift flour and baking powder into the spinach mixture, then fold gently.
- Line a baking pan with parchment paper and pour in the batter. Bake at 170°C (340°F) for 35 minutes.
- For the cream, whip the heavy cream with mascarpone and powdered sugar until smooth.
- Dissolve the strawberry jelly in 1 1/2 cups of hot water.
- Once the cake is baked and cooled, spread the cream evenly over the top.
- Pour the dissolved strawberry jelly over the cream layer.
- Refrigerate the cake for a few hours before serving. Enjoy!
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