Purple Sweet Potato Chiffon Cake

I left a small piece of purple sweet potato, which I bought to make porridge for my 8mo girl. Hence, I decided to make Purple Sweet Potato Chiffon Cake. I modified the recipe from Sherie . This is my 3rd time making this chiffon, but it is the 1st time using purple sweet potato. Other times I was using the normal orange sweet potato.


Ingredients:

A:
135g purple sweet potato (weight without  skin)

20g coconut milk  (can be replace with milk or water)

B:
4 egg yolk (I use A grade egg)
27g brown sugar (can use normal fine sugar)
pinch of salt
55g canola/corn oil
60g coconut milk (can be replace with milk or water)
114g cake flour/superfine flour.

C:
4 egg white

1/4 teaspoon cream of tar tar
67g fine sugar

18 cm tube pan, 160 degree Celsius preheat oven.

 



Method:
1. From ingredients A, cut or finely grate purple sweet potato, and add the coconut milk. Steam it  until the potato are soft, the mashed it. 

Note: Do not have to puree the potato. Just mashed it using a fork or spoon.

2. From B, using a whisk or a spatula, whisk the yolk + brown sugar -> dissolved.

3. + salt + oil + coconut milk -> well combined.

4. Sift in the flour ->well combined.

5. + mashed potato -> yolk batter.

6. Using a mixer, beat egg white until frothy + tar2 + fine sugar -> stiff -> meringue. 

7. Take 1/3 of the meringue and fold into yolk batter 

8. Pour yolk batter into the meringue and fold until uniform. 

9. Bake for 50 minutes. 

10. Cool the cake upside down. 

 

Verdict:
The taste of this cake is rather sweet. But still acceptable. Reason being, purple sweet potato is definitely sweeter comparing with other types of potato.

Red Bean Coconut Milk Chiffon Cake

I bake this cake on 16 Jan 2013 using the recipe from Happy Flour. 

The cake turns out to be extremely delicious and fragrant. My husband and I finish half of the cake after I un-mold it. 

Ingredients
A:

3 egg yolk ( I use A grade)
20g caster sugar ( I use fine sugar)
2 tbsp cooking oil (30g)  ( I use Canola oil)
1/8tsp salt ( I just add a pinch)
75g cake flour
65g red bean paste
70g thick coconut milk (I use Ayam Brand UHT Trim Coconut Milk) 

B:
3 egg white
1/4tsp cream of tartar
60g caster sugar

18 cm tube pan, 160 degree Celsius preheat oven.

Method:

1.  Mix all the ing. from A until well combine following below sequence.

2. Yolk + Sugar -> hand whisk until sugar dissolve

3. + Oil + Salt + Red bean 

4. Sift in flour -> Yolk batter

5. From B, egg white + tar2 + sugar -> electric mixer -> stiff -> meringue

6. Take 1/3 of the meringue and fold into yolk batter 

7. Pour yolk batter into the meringue and fold until uniform. 

8. Bake for 50 minutes. 

9. Cool the cake upside down. 

Verdict:
Definitely the best chiffon cake so far.

Cream Cheese Chiffon Cake

I found this recipe from Baking Wonderland烘培乐缘 group that I join in Facebook. I have modified it slightly to fit my 18 cm tube mold. Original recipe was using 5 eggs, which fits 21cm mold. I bake it on 14 Jan 2013.

Ingredients:

A:

3 egg yolk

Self raising flour 60g (I use cake flour)

Fine sugar 12g

Milk 3g

Oil 36g ( I use canola oil)

Cream cheese 72g

B:

3 Egg white

Cream of tar tar 1/4 teaspoon

Fine sugar 36g

18 cm tube pan, 160 degree Celsius

Method:

1. Soften cream cheese using double boil method with oil. -> cool.

2. From A, Yolk + sugar -> dissolved.

3. + Milk + Cream cheese -> well combined.

4. Sift in flour into the batter -> egg yolk batter.

5. Egg white + tar2 + sugar from B -> stiff -> meringue.

6. Take around 1/3 of the meringue, fold into egg yolk batter.

7. Fold the egg yolk batter into meringue -> combined.

8. Bake for 45 minutes.

9. Cool upside down, ensuring lots of air below the cake. 

Verdict: 

The cake turns out to be very soft, but I think it is a bit tasteless. Reason might be cause by the sugar content or the cream cheese, as I think it is too little.

I will challenge this cake again next time, using more sugar and more cream cheese. 

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This is my 1st Blog - I bake Pandan Chiffon Cake!

Hi!
This is a blog that I create as a diary of my baking and cooking life. I created this blog so that I can keep all my recipes for my own reference in the future. My method of writing recipes are very simple and straight forward. This blog is created just for my reference. Hence I might be using lots of abbreviations or short form.
Today, 19 Jan 2013, I just finish baking Pandan Chiffon Cake. I just took the cake out from the oven a few minutes ago. The cake is now cooling in the kitchen. Hopefully, my cake turns out to be a success and it will not shrink. Reason is that I am using a new recipe for this cake, from a fellow blogger Jane Chew.

Here is the recipe.
Ingredients:
A:
30g coconut milk (I use Ayam Brand UHT Trim Coconut Milk)
50g canola oil
20g concentrated pandan juice or few drops pandan paste
3 egg yolks ( I use A grade eggs)
70g low protein flour ( I use Nona's Superfine, Superwhite flour)

B:
3 egg whites (120g) ( I use A grade eggs)
70g fine sugar
18cm tube pan , 160 degree Celsius, preheat ( I normally preheat at least 15 minutes)

Method:
1. Yolk + A bit of sugar -> beat still sugar dissolved.
2. + Pandan juice + oil + coconut milk -> mix well
3. + Sift in flour -> egg yolk batter
4. Egg white + tar2 + sugar -> stiff -> meringue
5. Take a bit of the meringue fold into egg yolk batter
6. Pour the mix batter into the meringue and fold -> combine
7. Bake for 45 minutes
8. Cool the cake upside down ensuring there is plenty of room below the cake.

Note: The cake turns out to be very soft and light. However, there are a few air pockets or holes around the cake. I forgot to take a chopstick and run it across the batter before baking.