Uploaded September 2022 | Updated September 2026, 2 weeks ago
I figured out how to get my cake to glow in UV light with spinach. I used my American Dreamy Buttercream and Vanilla Chiffon cake recipe and chlorophyll-infused oils and butter to achieve the brightest effect.
Chef Rogers Powell's Chlorophyll extraction: youtu.be/h_Vhsj_whiQ
To perform my chlorophyll extraction, you'll need a liquid type of fat such as melted + clarified butter, melted coconut oil, melted shortening, or some other liquid oil. The clearer the oil, the more vibrant your fluorescence will be.
Add your liquid fat plus half the weight in fresh spinach leaves in a blender or food processor. Blend until the leaves are tiny pieces. If you have a UV flashlight, you can ensure the oil turns pink.
Pour this mixture over a kitchen towel placed in a saucepan or frying pan (beware, it will stain it green like in my vid) and squeeze out all the liquid.
Bring the mixture just to a boil or until you start to see the separation of the proteins on the surface of the oil. Just know the more you heat, the more intensely flavored your oil will be of spinach. You can skim off the foam from the top if you wish - that's not going to fluoresce very much.
If it's a liquid oil, I pour it into a glass after doing one final strain with a very fine mesh strainer. If you're trying to make chlorophyll butter - pour the melted butter into a container. If you have some sort of silicone mold like I showed in the vid, that's best because the butter will pop out when chilled.
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THE CAKECULATOR cakeculator.sugarologie.com
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Happy baking, friends ♥️
-------------------------
This description may contain affiliate links. I get a small commission at no extra cost to you. 🗞️ CRUMBY DATA (my ✨FREE✨ newsletter exploring recipe development + baking science)
sugarologie.substack.com
I figured out how to get my cake to glow in UV light with spinach. I used my American Dreamy Buttercream and Vanilla Chiffon cake recipe and chlorophyll-infused oils and butter to achieve the brightest effect.
Chef Rogers Powell's Chlorophyll extraction: youtu.be/h_Vhsj_whiQ
To perform my chlorophyll extraction, you'll need a liquid type of fat such as melted + clarified butter, melted coconut oil, melted shortening, or some other liquid oil. The clearer the oil, the more vibrant your fluorescence will be.
Add your liquid fat plus half the weight in fresh spinach leaves in a blender or food processor. Blend until the leaves are tiny pieces. If you have a UV flashlight, you can ensure the oil turns pink.
Pour this mixture over a kitchen towel placed in a saucepan or frying pan (beware, it will stain it green like in my vid) and squeeze out all the liquid.
Bring the mixture just to a boil or until you start to see the separation of the proteins on the surface of the oil. Just know the more you heat, the more intensely flavored your oil will be of spinach. You can skim off the foam from the top if you wish - that's not going to fluoresce very much.
If it's a liquid oil, I pour it into a glass after doing one final strain with a very fine mesh strainer. If you're trying to make chlorophyll butter - pour the melted butter into a container. If you have some sort of silicone mold like I showed in the vid, that's best because the butter will pop out when chilled.
✌🏼 SOCIALS
--------------------------
INSTAGRAM instagram.com/sugarologie101
TIKTOK tiktok.com/@sugarologie101?
PINTEREST pinterest.com/sugarologie/_saved
WEBSITE sugarologie.com
THE CAKECULATOR cakeculator.sugarologie.com
--------------------------
Happy baking, friends ♥️
-------------------------
This description may contain affiliate links. I get a small commission at no extra cost to you. 🗞️ CRUMBY DATA (my ✨FREE✨ newsletter exploring recipe development + baking science)
sugarologie.substack.com
