Purple Sweet Potato Chiffon Cake
This light and fluffy cake is flavored with sweet potatoes which gives it a light purple color.
Ingredients
Ingredient A
- 220 g egg white, about 6 large eggs
- 100 g caster sugar
- 1/4 tsp cream of tartar
Ingredient B
- 80 g egg yolk, about 5 large eggs
- 100 g water
- 80 g corn oil
- 100 g sweet potato, steamed and mashed
- 100 g plain flour
- 1/2 tsp baking powder
- 20 g caster sugar
- 140 g sweet potato, cut into cubes and steamed
Instructions
- Whisk egg yolk with the mashed potato. Add in water, 20 g sugar. Then add in oil. Sift flour with baking soda. Mix into the egg yolk mixture.
- In a separate bowl, whisk egg whites until foamy, then gradually add in the 100 grams of sugar and the 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, Add in the potato cubes using a spatula.
- 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)
- Bake the cake at 165°C for 45 minutes or until cooked.
- Remove cake from oven and invert the pan to finish cooling. The cake should stick in pan even though it is upside down.
- After cake has cooled, use a plastic knife to loosen the edges of the cake so that it will slide out.
Notes
Recipe adapted from Next Food Stop
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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