Purple Sweet Potato Chiffon Cake 紫薯戚风蛋糕
Here is another chiffon cake that I’ve baked with purple sweet potato. The cake turned out beautifully. It had a pastel purple colour with the embedded purple cubes sweet potato. The cake was soft and cottony and had a subtle taste of sweet potato with every bite.
Purple Sweet Potato Chiffon Cake
Prep time
Cook time
Total time
Author: Ann Low
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 oil
Meringue - 4 egg whites (about 165g)
- ½tsp cream of tartar
- 45g sugar
Instructions
- 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.
- Preheat oven at 165 deg C. Sift flour and corn flour together into a bowl and set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
紫薯戚风蛋糕
Prep time
Cook time
Total time
Author: Ann Low
Ingredients
- 70克 普通面粉 （和栗米粉一起过筛）
- 2汤匙 栗米粉
- 3粒 蛋黄 （大约55克）
- 40克 细糖
- 60毫升 牛奶
- ½汤匙 柠檬汁
- 100克 紫薯，压烂
- 60克 紫薯，切成小丁状
- 50克 菜油
蛋白霜- 4粒 蛋白
- ½茶匙 塔塔粉
- 45克 细糖
Instructions
- 预热烤箱致摄氏165度。面粉和栗米粉一起过筛到一个碗里，备用。番薯洗净去皮切块。以大火蒸约15分钟致软，拿出100克的紫薯和牛奶一起搅打成泥。剩余的紫薯切成小丁状，备用。
- 蛋黄和细糖混合均匀。加入紫薯泥及柠檬汁，搅匀后，加入菜油，搅拌均匀。再筛粉类，搅拌均匀。
- 蛋白霜 - 用搅拌机把蛋白打致大起泡，细砂糖分3次加入，打致硬性发泡。
- 取出1/3蛋白霜与面糊翻拌均匀，再倒入剩余的蛋白霜，用刮刀轻轻翻拌均匀。
- 将一半的面糊倒入戚风烤盘，撒上紫薯丁，再把剩余的蛋白霜倒入。然后轻轻把气泡敲出。
- 把烤模放进烤箱倒数第二层，烤约50分钟。
- 蛋糕出炉后，即倒扣,完全待凉后脱模。
Notes
烤箱温度和烘烤时间务必根据自家烤箱来定
I’m joining Best Recipes for Everyone June 2015 Event Theme:
Secret of Chiffon & Roll Cakes
organized and hosted by Fion of XuanHom’s Mom Kitchen Diary
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Want to try to make this tomorrow, may i know what is the egg size you are using? Egg weight with shell, please thanks
Hi Lean, I always used large egg, about 70g with shell.
Thank you Ann, so if i use smaller egg like 55g to 65g, so i just have measure make sure egg yolk is 55g and white 165g ? 1st time come across a recipe using smaller qty of egg, which i like it very much, this recipe use 3 egg for 20cm chiffon mould so is the cake tall ? I am a beginner, sorry for so many questions
Hi Lean, Sorry I’ve overlooked this recipe because I usually used 70g egg for most of my chiffon cakes nowadays. For the 3 egg yolks are 55g without shell and weigh egg whites to 165g. You can use 20cm chiffon pan is you wish.
Thanks Ann, i tried this recipe, it taste good but the cake quite dense and my cake rise and collapse so is quite a not tall chiffon cake. i am thinking is it because the sweet potato paste is quite heavy ? The egg yolk mixture after putting sweet potato paste is like “Or Nee” texture quite dense.
I will try again. May I know if i can use 3 eggs yolk and 3 eggs white ?
Thanks Ann
Hi Lean, I think the problem is the egg whites not well whisked. You can use 4 egg yolks and 4 egg whites. 3 eggs will make the cake dense.
Hi Ann, I tried baking this purple sweet chiffon cake but the colour is not as pink as yours . Your chiffon cake colour is so beautiful . I did add some lemon juice but it didn’t help. Can u tell me which purple sweet potato u used , the whitish skin or the brownish red skin ones?
Hi Mama mia, I usually buy the purple sweet potato from Vietnam. You can’t really tell the colour of the skin.
Hi Ann, I have tried out your recipe and it is very delicious. If I want to make a bigger cake in a 25cm chiffon pan, how should I adjust the amount of ingredients? Thanks!
WOW Stefanie, 25cm chiffon pan is quite big. You can double the recipe with 6 eggs or do some multiplication on the recipe for 7 eggs.
Hi Ann, your cakes looks lovely, may i know did you grease your pan? the sides of your chiffon cake looks nice and it doesn’t have a brown colour crust like those usual chiffon cake do. May I know how you did that?
Thanks in advance 🙂
Hi Sherene, I usually removed the chiffon cake from the pan by hand. You can watch the video from here :
https://www.youtube.com/watch?v=cLNIkRZYBro
Bake this today, the texture is soft & spongy & like the pastel colour..Ann, many thanks for the recipe. Have a blessed weekend!
Hi Jen, So happy to hear that 😀
Have a happy weekend too!
Hi, I tried baking this but I have cracks on the surface of the cake. Why is that so ? Is it because of the temperature or ? Please advice thanks so much.
Hi Paris, No worries, most chiffon cakes got cracks after baked because of the oven inconsistent temp.
Hi, I'm Sandy. I'm a beginner at baking. May i ask if i can replace corn flour with corn starch? thank you.
Hi Sandy, Yes, corn starch is same as corn flour.
好喜欢那紫色,好漂亮啊
Ann, I love the pastel pink color and the purple sweet potato studs. Very attractive!
好粉嫩的颜色,喜欢!每次做紫薯都是带点灰色不美的!
贊!xyz
非常浪漫的紫色, 大大的LIKE!
Hi Ann, I loved the beautiful sweet colour of your chiffon.
Hi Ann,Like the use of natural ingredient purple sweet potato… like the romantic colour too 😀
Hi Ann, fully agree that this chiffon has a nice pastel colour. Tastes good too. Your chiffon looks so soft and spongy.
Hi, Ann.I tried making chiffon cake. Unfortunately, my cake did not rise properly and was moist and dense. I was wondering whether it's because I used a non-stick chiffon cake pan instead of an aluminium one. Appreciate your advice. Thanks.
Hi Caroline, The sweet potato batter is quite thick and you've to fold the meringue very gently and well into it. Over folding will cause the deflation of egg whites thus the cake will not rise and dense after baked. You can fold the meringue into batter in 3 portions instead of 2. Lastly never use a non-stick pan to bake chiffon cake.
I was wondering if I could omit the lemon juice? Thank you!
Hi Laura, you can’t really get the pastel purple color without lemon juice.
So dreamy and beautiful! Great job, Ann.
对,淡淡的紫色好美,还加入了紫薯块,增添口感!
淡淡的紫色,好好看。like ~
Your cakes become more and more beautiful!
This cake feels so romantic 🙂 I love purple sweet potato desserts!
Hi Ann, I tried baking this purple sweet chiffon cake but the colour is not as pink as yours . Your chiffon cake colour is so beautiful . I did add some lemon juice but it didn’t help. Can u tell me which purple sweet potato u used , the whitish skin or the brownish red skin ones?
Hi Mama mia, I usually buy the purple sweet potato from Vietnam. You can’t really tell the colour of the skin.
I was wondering if I could omit the lemon juice? Thank you!
Hi Laura, you can’t really get the pastel purple color without lemon juice.
Hi, I tried baking this but I have cracks on the surface of the cake. Why is that so ? Is it because of the temperature or ? Please advice thanks so much.
Hi Paris, No worries, most chiffon cakes got cracks after baked because of the oven inconsistent temp.
Bake this today, the texture is soft & spongy & like the pastel colour..Ann, many thanks for the recipe. Have a blessed weekend!
Hi Jen, So happy to hear that 😀
Have a happy weekend too!
Hi Ann, your cakes looks lovely, may i know did you grease your pan? the sides of your chiffon cake looks nice and it doesn’t have a brown colour crust like those usual chiffon cake do. May I know how you did that?
Thanks in advance 🙂
Hi Sherene, I usually removed the chiffon cake from the pan by hand. You can watch the video from here :
https://www.youtube.com/watch?v=cLNIkRZYBro
Hi Ann, I have tried out your recipe and it is very delicious. If I want to make a bigger cake in a 25cm chiffon pan, how should I adjust the amount of ingredients? Thanks!
WOW Stefanie, 25cm chiffon pan is quite big. You can double the recipe with 6 eggs or do some multiplication on the recipe for 7 eggs.
好喜欢那紫色，好漂亮啊
贊！xyz
Hi Ann, fully agree that this chiffon has a nice pastel colour. Tastes good too. Your chiffon looks so soft and spongy.
Hi, Ann.
I tried making chiffon cake. Unfortunately, my cake did not rise properly and was moist and dense. I was wondering whether it's because I used a non-stick chiffon cake pan instead of an aluminium one. Appreciate your advice. Thanks.
Hi Caroline, The sweet potato batter is quite thick and you've to fold the meringue very gently and well into it. Over folding will cause the deflation of egg whites thus the cake will not rise and dense after baked. You can fold the meringue into batter in 3 portions instead of 2. Lastly never use a non-stick pan to bake chiffon cake.
好粉嫩的颜色，喜欢！
每次做紫薯都是带点灰色不美的！
Hi, I'm Sandy. I'm a beginner at baking. May i ask if i can replace corn flour with corn starch? thank you.
Hi Sandy, Yes, corn starch is same as corn flour.
非常浪漫的紫色， 大大的LIKE！
Hi Ann, I loved the beautiful sweet colour of your chiffon.
Ann, I love the pastel pink color and the purple sweet potato studs. Very attractive!
对，淡淡的紫色好美，还加入了紫薯块，增添口感！
Your cakes become more and more beautiful!
Hi Ann,
Like the use of natural ingredient purple sweet potato… like the romantic colour too 😀
This cake feels so romantic 🙂 I love purple sweet potato desserts!
淡淡的紫色，好好看。like ~
So dreamy and beautiful! Great job, Ann.