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.