-
1
Boil the spinach, chop it into small pieces, then mix it with the soy milk in a blender.
-
2
It's okay to have small lumps of spinach remaining in the mixture!
-
3
Put the egg whites in a bowl with a pinch of salt.
-
4
Beat into a stiff meringue with a hand-held mixer.
-
5
Refrigerate until use.
-
6
Put the egg yolks and honey in a separate bowl.
-
7
Beat with the hand-held mixer until the mixture has a consistency similar to mayonnaise.
-
8
Add the mixture from Step 1 and mix.
-
9
Sift the rice flour into the mixture from Step 3 and mix thoroughly.
-
10
Use a hand-held mixer up until this step.
-
11
Add 1/3 of the Step 2 meringue to the bowl from Step 4.
-
12
Mix well with a whisk until the air bubbles disappear.
-
13
Add the remaining meringue of Step 2 and fold it into the batter with a spatula, scooping it up from the bottom of the bowl, while rotating the bowl.
-
14
Don't over-mix!
-
15
Pour the batter into a tube pan.
-
16
Place your thumbs on the center tube and other fingers around the rim of the pan to hold it down securely.
-
17
Lightly tap the pan on your work surface once or twice to release the trapped air.
-
18
Bake at 170C (325F) for 40 minutes.
-
19
If the top browns too fast while baking, cover with aluminum foil.
-
20
The cake is baked when a skewer inserted into the cake comes out clean.
-
21
Immediately invert the pan and balance it upside down on a glass jar.
-
22
Then, let it cool.
-
23
When the cake has cooled to the touch, cover with a plastic bag to keep it moist, and refrigerate it upside down!
-
24
Remove the cake from the mold after it cools completely.
