Purple sweet potato chiffon cake 紫薯戚风蛋糕

After I baked some purple sweet potato burger buns for lunch the other day, I use the leftover mashed purple sweet potato to bake a purple sweet potato chiffon cake yesterday. I was quite surprised that it has quite strong sweet potato taste if compare to burger buns which we couldn't detect the taste.

First time tried a popular method of made 4 slits while baking a chiffon cake, created beautiful cracked effect!

Purple sweet potato chiffon cake 紫薯戚风蛋糕

*makes a 7” cake  

3 egg yolks

15g caster sugar

40g corn oil

35g milk

55g cake flour

50g mashed purple sweet potato 

3 egg whites

55g sugar

1/2tsp lemon juices 

Cooked small purple sweet potato cubes, optional

Method

1. Hand whisk egg yolks and sugar till pale.

2. Add in corn oil, milk, and mashed purple sweet potato, mix well.

3. Add in flour and combine well, set aside.

4. Beat egg whites over high speed till foamy. Slowly add in sugar, beat till soft peak formed.

5. Take 1/3 portion of egg white mixture and use hand whisk to mix with egg yolk mixture till light.

6. Fold the balance of egg white mixture into egg yolk mixture, put few drops of lemon juices to change the colour tone, combine well. Add in cooked small purple sweet potato cubes, mix well.

7. Pour cake mixture into baking pan, lightly tap on worktop to remove air bubbles. Bake at pre-heated oven at 170c for 35mins (at middle rack) or adjust to your oven as every oven is difference. You may made 4 slits while baking to create nice cracked effect ( do it after baked about 10mins, remove cake pan from oven, quickly make 4 slits with a sharp knife). Inverted the cake pan and remove cake once it is cool completely. 

Recipe by Sonia aka Nasi Lemak Lover