Purple Sweet Potato Chiffon Cake
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Ingredients
  • 70g plain flour (sift together with corn flour)
  • 2tbsp corn flour
  • 3 egg yolks (about 55g)
  • 40g sugar
  • 60ml fresh milk
  • ½ tsp lemon juice
  • 100g purple sweet potato, mashed
  • 60g purple sweet potato, cubes
  • 50g canola oilMeringue
  • 4 egg whites (about 165g)
  • ½tsp cream of tartar
  • 45g sugar
Instructions
  1. Wash and peel the sweet potatoes, cut into small chunks. Steam sweet potatoes for about 15 minutes or till soft. Blend 100g with 60ml milk to smooth paste. Dice remaining sweet potato to small cubes, set aside for later use.
  2. Preheat oven at 165 deg C. Sift flour and corn flour together into a bowl and set aside.
  3. Combine egg yolks and sugar in another bowl, mix well. Add sweet potato paste and lemon juice, mix well followed by oil and blend well. Sift in flour mixture the second time into egg mixture, mix well.
  4. Make meringue - Combine sugar and cream of tartar. Beat egg whites until foamy. Add sugar mixture in 3 separate rounds beat until egg whites are glossy, with stiff peaks.
  5. Fold ⅓ of egg whites into the yolk mixture. Then pour in the rest of the egg whites and fold gently until combined with a rubber spatula.
  6. Pour ½ batter into the prepared a 21cm tube pan and sprinkle sweet potato cubes over it and cover with remaining batter . Gently bang the pan on the table top to release air bubbles. Bake at 2nd lower rack in the oven for about 50 minutes.
  7. When the is done, remove from oven and turn the pan over. Leave cake to cool in pan.
Notes
Please keep in mind that all ovens temperature and baking time varies.
Recipe by Anncoo Journal at https://www.anncoojournal.com/purple-sweet-potato-chiffon-cake/