Green Cake

Name: Green Cake
Prep time: 1 h
Total time: 1 h
Yield: 6 servings
Ingredients: 200 g Spinach; 1 v. š. Lemon juice; 250 ml Heavy cream

Beautiful and magically delicious! Like something out of a fairy tale! Green Cake made with spinach will be a real decoration for any celebration and will be remembered by guests not only for its taste but also for its unusual and bright appearance. The combination of tangy sponge with sweet fluffy cream will be a hit with everyone.

4.3

(19)

Updated : 12 June, 2025

Easy

About 1 hour.

Ingredients

Batter

200 grams

Spinach

160 grams

Wheat flour

120 grams

Sugar

120 milliliters

Vegetable oil

4

Eggs

2 tablespoon

Lemon zest

1 tablespoon

Lemon juice

1 tablespoon

Vanilla sugar

1 tablespoon

Baking powder

Syrup

1 tablespoon

Lemon juice

1 tablespoon

Water

1 tablespoon

Sugar

Cream

250 milliliters

Heavy cream

250 grams

Curd cheese

80 grams

Sugar

Table

Table of volume measurements:

teaspoon - 5 ml
dessert spoon - 10 ml
tablespoon - 20 ml
glass - 200 ml

Preparation

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Step 1

Start by preparing the necessary ingredients for the cake. Use high-quality flour. Choose refined, odorless vegetable oil. Use large, high-quality eggs. If you have small eggs, take 5.

Step 2

You can use either fresh or frozen spinach. For fresh spinach, use half the amount. If you’re using frozen spinach, thaw it and drain some of the juice. Finely chop the spinach in a blender, then strain it through a sieve.

Step 3

Add vegetable oil to the spinach puree and blend again until smooth.

Step 4

Carefully separate the eggs into whites and yolks. Be sure no yolk gets into the whites; otherwise, they won't whip up. Whisk the yolks with half the sugar and vanilla sugar until fluffy.

Step 5

Add the spinach puree, lemon juice, and zest to the yolks, and mix well.

Step 6

Whisk the egg whites with the remaining sugar until stiff peaks form.

Step 7

Gently fold the whipped egg whites into the batter with a spatula.

Step 8

Gradually add the sifted flour with the baking powder, carefully folding it into the batter with a spatula. You will get a fluffy, slightly crunchy, airy batter.

Step 9

Pour the batter into a greased baking pan (20 cm diameter). Bake the cake in a preheated 180°C (350°F) oven for about 30 minutes or until a dry skewer comes out. The exact time will depend on your oven.

Step 10

To stabilize the structure of the sponge and prevent it from crumbling when cutting, let it rest for several hours. Trim the top of the baked sponge and level the sides. Cut the sponge horizontally into two layers.

Step 11

Remove the dark crust from the trimmed top. Crumble the green sponge.

Step 12

Prepare the syrup. You can replace it with a store-bought citrus-flavored syrup.

Step 13

In a small bowl, mix water, lemon juice, and sugar, and stir until the sugar dissolves.

Step 14

For the cream, you can adjust the ratio of cream and cream cheese to your taste. I wanted a denser cream, so I used equal parts cream and cheese. For a fluffier cream, use more cream and less cheese. Adjust the sugar to taste, and you can substitute it with powdered sugar. The cream should have at least 33% fat. Take the cream cheese out of the fridge beforehand so it mixes better at room temperature.

Step 15

Place the bottom layer of the cake on a plate and soak it with syrup.

Step 16

Spread most of the cream on top and smooth it out.

Step 17

Place the second layer of sponge on top and soak it with syrup as well.

Step 18

Coat the top and sides of the cake with the remaining cream.

Step 19

Coat the entire cake with the green sponge crumbs. Place the cake in the fridge for 5-6 hours to allow it to soak.

Step 20

Decorate the green cake as desired and serve. Enjoy!