Sweet potato chiffon cake
I love purple sweet potatoes and have been wanting to create desserts with them. I've had a hard time doing so though. The purple sweet potato, when cooked, turns a vibrant, dark purple. But when mixed with egg yolks and batter, the color becomes very muted. It becomes a bluish grey. Sometimes, it turns a dark green!
I saw quite a few recipes for purple sweet potato chiffon cake that came out a beautiful pink. I ended up using a recipe from Next Food Stop. I followed the recipe, but as you can see, my cake didn't come out pink. Instead, it was a bluish grey.
I'm not sure where I where went wrong. Perhaps there are different varieties of purple sweet potatoes and the ones available here are not the same as the ones being used in the recipes I found.
This recipe required as many eggs as my previous chiffon cake recipes, though it is only about half the size. I didn't have the smaller chiffon cake pan, which is what is required for this recipe, so I ended up using a full sized pan so my cake isn't as puffy.
All the eggs made this cake very, very moist and soft, like a cloud. It was actually a little too moist for me. I prefer the other chiffon cakes that (while still soft and pillowy) do have a slightly firmer texture compared to this one. The shell of this cake is also soft and sticky, whereas the other chiffon cakes I've made have a clear crust that doesn't stick to your hands.
I think it's your own personal preference because Baby Bro loved this recipe.
The cake tasted good, but I wish it had come out pretty pink. I guess I'll try it again with another recipe. If anyone can tell me why my purple sweet potato recipes come out this color or sometimes a dark green, please let me know!
Purple Sweet Potato Chiffon Cake (adapted from Next Food Stop)
– 220 g egg white (about 6 large eggs)
– 100 g caster sugar
– 1/4 tsp cream of tartar
– egg yolk 80 g (about 5 large eggs)
– water 100 g
– corn oil 80 g
– sweet potato 100 g (steamed and mashed)
– plain flour 100 g
– 1/2 tsp baking powder
– caster sugar 20 g
– sweet potato 140 g ( cut into cubes and steamed)
1. Whisk egg yolk with the mashed potato. Add in water, 20 g sugar. Then add in oil.
2. Sift flour with baking soda. Mix into the egg yolk mixture.
3. In a separate bowl, whisk egg whites until foamy, then gradually add in the 100g sugar and cream of tartar until a shiny meringue forms. Your meringue is ready when you can hold the bowl upside down and the meringue does not slide out. Fold
into the yolk mixture carefully, then add in the potato cubes using a
4. Pour batter into a 17 cm chiffon cake tin. (Do not grease the pan because you want to be able to keep the cake upside down when it is done cooking without it sliding out of the pan)
5. Bake the cake at 165°C for 45 minutes or until cooked.
6. Remove cake from oven and invert the pan to finish cooling. The cake should stick in pan even though it is upside down.
7. After cake has cooled, use a plastic knife to loosen the edges of the cake so that it will slide out.